Mexican Sweet Corn Chowder

Mexican sweet corn chowder Estia's style

|serves a crowd|

Add ingredients in a large pot:

20 corn cobs – ( remove corn from cobs first and save kernels for later)

Bring 2 gallons of water to a simmer then add:

  • 1 lb unsalted butter
  • 1 quart 1/2&1/2
  • 1 large white onion – chopped
  • 3 bunch cilantro, stems included (rinsed twice)
  • 20 poblano chilis – (cut peppers in half and don’t remove seeds or stems)
  • 2 tablespoons sea salt
  • Add corn cobs

Simmer for 45 minutes uncovered, stirring occasionally.

Remove from heat. Remove corn cobs.

Blend all remaining ingredients at medium speed in Vita-mix until smooth. Place in large shallow pans (2-6 inch deep hotel pans), add the raw corn kernels and then chill.

To serve: Bring soup to a simmer. Fry corn tortillas cut into strips. Garnish with queso fresco or feta cheese and a sprig of cilantro.

Colin cooked this soup for the Project MOST’s Empty Bowls Benefit in Amaganset on March 10, 2019. Celebrating its 10th Anniversary.

He was also honored with the 2019 Empty Bowl Award for Community Service; for his continuing support and understanding of the importance of after school enrichment in East Hampton. Colin has been an ongoing participant in Project MOST’s Empty Bowls event since its inception, he hosted their very successful 2015 Eileen’s Angels event, and is a strong supporter of their yearly plant sale. 

Find out more about the event on and Dan’s Papers.

presented to Colin at the Project MOST event in Amagansett

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