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Mexican Street Corn Chowder

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A rich and creamy chowder inspired by the beloved Mexican street food, featuring sweet corn, spices, and a hint of lime.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup coconut milk or heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Juice of 1 fresh lime
  • Chopped cilantro for garnish (optional)
  • Halal-friendly cheese (like feta or cotija) for topping (optional)
  • Tortilla strips for serving (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté until the onions are translucent and the peppers have softened, about 5 minutes. Then, toss in the minced garlic and sauté for an additional minute until fragrant.
  2. Sprinkle in the chili powder and cumin. Stir everything together, allowing the spices to bloom and coat the vegetables for about 2 minutes.
  3. Pour in the corn kernels, stirring to incorporate them with the seasoned mixture. Let them cook for approximately 3-4 minutes.
  4. Now, pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
  5. Remove the pot from heat and stir in the coconut milk or heavy cream. Blend part of it if you prefer a creamier consistency.
  6. Finally, squeeze the fresh lime juice into the chowder and season with salt and pepper to taste. Ladle the chowder into bowls, garnish with cilantro, a sprinkle of cheese, and serve with tortilla strips.

Notes

For deeper flavor, roast the corn on the cob before adding it to the chowder. This chowder is versatile and can be made vegan by substituting coconut milk and omitting cheese.

Nutrition

Find it online: https://recypez.com/creamy-mexican-street-corn-chowder/

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