Description
Enjoy a comforting bowl of creamy Mexican Corn Chowder, bursting with sweet corn and zesty spices. Perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 2 cups fresh corn (or frozen)
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion and red bell pepper until softened (about 5 minutes), then stir in the minced garlic until fragrant.
- Add corn and vegetable broth to the pot. Bring to a gentle simmer for about 10 minutes.
- For a creamier texture, use an immersion blender to blend until desired smoothness while leaving some chunky bits.
- Stir in coconut milk, lime juice, cumin, and chili powder. Let simmer on low heat for another 5 minutes.
- Serve hot, garnished with chopped cilantro and additional lime juice if desired.
Notes
- For added protein, consider mixing in black beans or chickpeas.
- Spice it up by adding diced jalapeños during cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg