Mexican Street Corn Chowder
A creamy, zesty chowder made with sweet corn, spices, and a hint of lime, perfect for family gatherings.
Ingredients
Main Ingredients
- 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
- 1 Fresh lime juice (from 1 lime)
- Chopped cilantro for garnish (optional)
- Halal-friendly cheese (like feta or cotija) for topping (optional)
- Tortilla strips for serving (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onions and red bell pepper, cooking until softened (about 5-7 minutes). Toss in the garlic and stir for an additional minute until aromatic.
- Stir in the corn kernels, chili powder, cumin, and a pinch of salt and pepper. Allow this mixture to cook for about 3-4 minutes, letting the corn caramelize slightly.
- Pour in the vegetable broth, bringing it to a gentle simmer. Let it cook for about 15 minutes to meld flavors.
- Use an immersion blender to puree about half of the soup for a creamy texture while still leaving some whole corn kernels for that satisfying bite.
- Add the coconut milk or heavy cream to the pot, stirring to combine. Squeeze in the lime juice and adjust the seasoning as needed.
- Ladle the chowder into bowls and garnish with fresh cilantro, cheese, and tortilla strips, if desired. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months. Reheat gently on the stove and add a splash of water or broth if too thick.