Mexican Corn Chowder
A delicious and comforting chowder brimming with vibrant flavors and textures, perfect for chilly days or cozy meals.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups fresh or frozen corn kernels
Liquids
- 4 cups vegetable broth
- 1 can (15 ounces) coconut milk
- 1 tablespoon olive oil
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste Salt
- to taste Pepper
Garnishes
- to taste Fresh cilantro For garnish
- as needed Lime wedges For serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and bell pepper. Sauté until the onion becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes to the pot. Pour in the vegetable broth and bring to a boil.
Cooking
- Once boiling, reduce the heat to low and cover the pot. Simmer until the potatoes are tender, about 15 minutes.
- Stir in the corn, coconut milk, cumin, and chili powder. Cook for an additional 5 to 10 minutes.
- Season with salt and pepper to taste. If a creamier texture is desired, blend a portion of the chowder and return it to the pot.
- Garnish with fresh cilantro and serve warm with lime wedges.
Notes
Serve with crusty bread or homemade tortillas for a complete meal, and feel free to customize toppings like avocado or sour cream.