Mexican Corn Chowder
A comforting and flavorful chowder that brings together the sweetness of corn and a blend of vibrant Mexican spices, perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups fresh corn kernels (or frozen if needed)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- to taste Salt and pepper
- 2 tablespoons olive oil
- to garnish Fresh cilantro
- for serving Lime wedges
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic and red bell pepper, cooking for an additional 2-3 minutes until fragrant.
- Add the diced potatoes, corn kernels, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to simmer and cook for about 15-20 minutes or until the potatoes are tender.
- Use an immersion blender to blend about half of the chowder to create a creamy consistency while leaving some chunks for texture.
- Stir in the heavy cream and allow the chowder to heat through for another 5 minutes. Adjust seasoning as necessary.
- Remove from heat, and let it cool slightly before serving.
Notes
For variations, consider adding black beans or chickpeas for a heartier option, or adjust spice levels to your preference. Serve with tortilla chips or warm crusty bread for dipping.