This Mexican Street Corn Chicken Chowder recipe has all the flavors of Mexican street corn with chicken, diced onions, celery and potatoes in soup form. This creamy corn chowder is flavored with ancho chile powder, poblano peppers, lime juice and cotija cheese.  The sour cream adds just the perfect amount of creaminess and tanginess. Stovetop: 20-30 minutes, thawed.
 
Preparation:  Thaw completely. If frozen or partially frozen, defrost in microwave before cooking on stovetop.
 
Cooking Instructions:  Place contents of bag in a saucepan. Add 1/2 cup water to the bag, swirl and then add to the saucepan. Cover and simmer 20-25  minutes or until vegetables are tender. Turn off heat.  Top with dollop of sour cream. Serve warm.
 
Suggested Sides: Avocado slices and tortilla strips