Description
This Mexican Street Corn Chowder is a creamy and flavorful soup that combines the essence of street corn with hearty ingredients.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 large yellow onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 large Yukon Gold potatoes (peeled and cubed)
- 1 can (4 ounces) diced green chilies
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup heavy cream or half-and-half
- 1/2 cup Cotija cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot. Add the onion and bell pepper, cooking for about 6 minutes until soft. Stir in the garlic and cook for one more minute.
- Add the smoked paprika, cumin, chili powder, and green chilies. Stir for 30 seconds.
- Pour in the broth, potatoes, and corn. Bring to a boil, then lower the heat and simmer for 20 minutes until the potatoes are tender.
- Mash a few potatoes against the side of the pot with a spoon.
- Stir in the heavy cream. Let the soup simmer for another 5 minutes.
- Turn off the heat. Stir in the lime juice, half of the cilantro, and half of the Cotija cheese. Serve hot.
Notes
- Adjust spices according to your taste.
- For a spicier chowder, add more chili powder.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Mexican Street Corn Chowder, corn chowder, soup recipe