10 min
30 min

Silken Corn Chowder with Chorizo and Hominy


  • 4 oz. Cacique® Pork Chorizo

  • 1 cup Cacique® Crema Mexicana

  • ¾ cup Cacique® Queso Fresco

  • 1 cup yellow onion, diced

  • ½ cup red bell pepper, diced

  • 1 Tbsp. garlic, minced

  • 1 Tbsp. jalapeño, minced

  • 3 cups cream-style corn

  • 1 cup white hominy

  • ½ cup roasted Anaheim chilies, peeled, seeded, and chopped

  • 3 cups chicken stock

  • Salt and pepper to taste

  • ½ cup fresh cilantro, finely chopped for garnish

Preparation Method
In a large skillet, brown chorizo and onion on low heat for 10 minutes.  Add  pepper, jalapeño and garlic and continue to cook 2 minutes more. Add corn and hominy and simmer for 5 minutes, then stir in 1 cup of stock. Remove from heat and carefully purée in blender or food processor until almost smooth, leaving mixture somewhat chunky. Add remaining stock and Crema Mexicana.  Return to heat and simmer for 5 minutes.  Remove from heat and ladle into bowls. Garnish with Queso Fresco and cilantro.
Have you tried Cotija?
Discover various ways to elevate
everyday recipes with Cotija cheese.
Here are a few similar recipes you may enjoy