25 min
45 min

Crab and Corn Chowder


  • 1 cup Cacique® Crema Mexicana

  • 1 cup Cacique®Salvadorena

  • ½ package (5 oz.) Ranchero®Queso Fresco,

  • crumbled (for garnish)

  • 2 tablespoons olive oil

  • ½ cup yellow onion, chopped

  • 4 garlic cloves, minced

  • 2 bay leaves

  • ¼ cup tomato paste

  • 1 tablespoon flour

  • 2 tablespoons ground cumin

  • 2 cups cream-style corn

  • 1 cup white wine

  • 1 cup clam juice

  • 4 cups chicken stock

  • 8 oz. lump crab meat, cooked

  • ½ cup roasted red pepper

  • 1 teaspoon canned chipotle in adobo, smashed up

  • Salt and pepper to taste

  • ½ cup fresh cilantro, finely chopped (for garnish)

  • ½ cup green onion, chopped (for garnish)

Preparation Method
Heat olive oil in large saucepan.  Add onion, garlic, bay leaves, tomato paste and cumin. Sauté 2 minutes and add corn, flour, wine, clam juice and chicken stock. Bring to boil and reduce to simmer 30 minutes. Stir in crab, red pepper, chipotle, and Crema Mexicana. Stir to mix thoroughly. Continue to cook 5-10 more minutes, season to taste and add cheese. Remove bay leaves. Ladle into serving bowls and garnish with cilantro, green onion and Queso Fresco (if desired).
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