Mexican Corn Chowder
This Mexican Corn Chowder offers a vibrant explosion of taste and texture with sweet corn, smoky poblano peppers, and a creamy, zesty broth.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
2 tablespoons Olive Oil
1 large Yellow Onio
4 cloves Garlic
2 medium Poblano Peppers
1 medium Red Bell Pepper
1 small Jalapeño
1 teaspoon Ground Cumi
1 teaspoon Chili Powder
½ teaspoon Smoked Paprika
4 cups Vegetable Broth
4 cups Fresh or Frozen Cor
1 (14.5 oz) can Canned Diced Tomatoes
1 (15 oz) can Canned Black Beans
1 cup Heavy Cream
2 tablespoons Lime Juice
½ cup Cilantro
Salt to taste
Black Pepper to taste
Instructions
- Sauté the chopped yellow onion, poblano peppers, red bell pepper, and minced jalapeño in olive oil until softened
- Stir in the minced garlic, ground cumin, chili powder, and smoked paprika, cooking until fragrant
- Add vegetable broth, corn, and diced tomatoes; bring to a simmer and cook for 15-20 minutes
- Stir in the black beans and heavy cream, heating through without boiling
- Remove from heat and stir in lime juice and chopped cilantro; season with salt and pepper
- Serve hot with desired garnishes
Notes
For a dairy-free version, substitute heavy cream with coconut milk.
Adjust spice level by modifying the jalapeño or adding cayenne pepper.
Find it online: https://onthatplate.com/mexican-corn-chowder/