Mexican Corn Chowder
A delightful, creamy soup that combines the sweetness of corn with savory spices and fresh herbs, perfect for any occasion.
Ingredients
Vegetable Base
- 4 cups fresh corn kernels (or frozen) Fresh corn is preferable for best flavor.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (preferably red or yellow) Use red or yellow for sweetness.
- 2 medium potatoes, peeled and diced
Liquid Components
- 4 cups vegetable broth
- 1 cup heavy cream
Spices and Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
Garnishes
- 2 tablespoons olive oil For sautéing.
- Fresh cilantro, for garnish
- Avocado slices, for garnish
- Lime wedges, for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, bell pepper, and garlic. Sauté until the onion becomes translucent, about 5 minutes.
- Add the diced potatoes to the pot and stir for a few more minutes.
Cooking
- Stir in the corn kernels, chili powder, cumin, smoked paprika, salt, and pepper. Cook for about 2 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for about 15-20 minutes or until the potatoes are tender.
- Use an immersion blender to puree part of the chowder for a smooth consistency, leaving some chunks for texture.
- Stir in the heavy cream and adjust the seasonings to taste. Heat through.
Serving
- Serve the chowder hot with your favorite garnishes like avocado slices, chopped cilantro, and lime juice.
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Notes
Allow the chowder to sit for a short time before serving to let the flavors develop. Leftovers can be adjusted with more broth or cream.