Mexican Corn Chowder
This creamy, hearty Mexican corn chowder combines the sweetness of corn with fresh herbs and spices, perfect for cozy meals or gatherings.
Ingredients
Main Ingredients
- 4 cups fresh or frozen sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 can coconut milk (13.5 ounces)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until the onions become translucent, around 4-5 minutes.
- Add the diced potatoes to the pot and stir well, cooking for another 5 minutes.
- Incorporate the corn, ground cumin, chili powder, salt, and pepper. Stir everything together and let the spices bloom for about 2 minutes.
- Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for about 15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, add the coconut milk, stirring to combine. Allow the chowder to heat through for an additional 5 minutes. Taste for seasoning, adding more salt or pepper as needed.
- Using an immersion blender, purée part of the chowder if you prefer a creamier texture. You can also transfer a portion to a blender if you want it smoother.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For a zesty twist, add a wedge of lime on the side for each guest to squeeze. This dish pairs wonderfully with crusty bread or tortilla chips.