Elote-Style Corn, Shrimp & Potato Chowder

🥘 Ingredients

• Southwest Spice Blend
  1 tbsp
• Veggie Stock Concentrate
  4 unit
• ancho chili powder
  1 tsp
• butter
  1 tbsp
• cilantro
  ½ ounce
• corn
  2 unit
• cotija cheese
  1 c
• cream sauce base
  8 oz
• flour
  2 tbsp
• garlic powder
  2 tsp
• lime
  2 unit
• onion
  2 unit
• pepitas
  1 oz
• potatoes
  24 oz
• salt
  ½ tsp
• sugar
  ¼ tsp
• water
  1 tbsp, 1½ cups

🍳 Cookware

• medium bowl
• plastic wrap
• large pot

1. 

   1

   Wash and dry produce. Dice potatoes into ½-inch pieces. Drain and pat dry corn with paper towels. Dice onion into ½-inch pieces. Pick leaves from cilantro ; mince stems. Quarter lime . Reserve ancho chili powder in a small bowl; set aside ¼ tsp (½ tsp for 4 servings). You'll use it in Step 4.

   potatoes: 24 oz, corn: 2 unit, onion: 2 unit, cilantro: ½ ounce, lime: 2 unit, ancho chili powder: 1 tsp
2. 

   2

   Place potatoes in a medium bowl with water (2%tbsp for 4 servings). Cover tightly with a plastic wrap and microwave until slightly tender, ⏱️ 5-7 minutes . They'll finish cooking in the soup.

   water: 1 tbsp
3. 

   3

   Heat a drizzle of oil in a large pot over medium-high heat. Add corn, onion, and cilantro stems. Cook, stirring occasionally, until onion is softened, ⏱️ 3-4 minutes . Add garlic powder , the remaining chili powder, flour , half the Southwest Spice Blend , and sugar . (Use the whole Southwest Spice Blend and ½ tsp sugar for 4 servings.) Cook, stirring, until fragrant, ⏱️ 1 minute .

   garlic powder: 2 tsp, flour: 2 tbsp, Southwest Spice Blend: 1 tbsp, sugar: ¼ tsp
4. 

   4

   Add potatoes (careful when uncovering the bowl—steam may release!), Veggie Stock Concentrate , water (3%cups for 4 servings), and salt (1%tsp for 4 servings) to the pot. Bring soup to a low boil, then reduce heat to low and cover. Simmer until soup has thickened, ⏱️ 5-7 minutes . Turn off heat; stir in cream sauce base , half the cotija cheese , butter , and a squeeze of lime juice.

   Veggie Stock Concentrate: 4 unit, water: 1½ cups, salt: ½ tsp, cream sauce base: 8 oz, cotija cheese: 1 c, butter: 1 tbsp
5. 5

   Divide soup between bowls; top with reserved chili powder, remaining cotija, cilantro leaves, pepitas , and a squeeze of lime juice. Serve with remaining lime wedges on the side.

   pepitas: 1 oz