Mexican Corn Chowder
A creamy, smoky, and comforting soup bursting with sweet corn, aromatic spices, and vibrant southwestern flavors.
Ingredients
- •2 tablespoons olive oil
- •1 medium yellow onion, diced
- •1 red bell pepper, diced
- •3 cloves garlic, minced
- •1 jalapeno, seeded and finely diced
- •1 tablespoon all-purpose flour
- •3 cups fresh or frozen corn kernels (450g)
- •3 cups vegetable broth (720ml)
- •1 cup plain unsweetened almond milk or soy milk (240ml)
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •1/2 teaspoon chili powder
- •1/2 cup fresh cilantro, chopped
- •1 tablespoon fresh lime juice
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and red bell pepper, sautéing for about 5 minutes until soft and translucent.
- 3
Stir in the minced garlic and jalapeno, cooking for another minute until fragrant.
- 4
Sprinkle the flour over the vegetable mixture and stir constantly for 1 minute to cook out the raw flour taste.
- 5
Gradually pour in the vegetable broth and plant milk while whisking to prevent any lumps from forming.
- 6
Add the corn kernels, ground cumin, smoked paprika, and chili powder, bringing the soup to a gentle boil.
- 7
Reduce the heat to low, cover, and let the chowder simmer for 15 minutes so the flavors meld together.
- 8
Use an immersion blender to blend about half of the soup directly in the pot to achieve a creamy texture while leaving plenty of whole corn kernels for texture.
- 9
Stir in the fresh lime juice and chopped cilantro, then season with salt and black pepper to taste.
- 10
Ladle the warm chowder into bowls and serve immediately with extra cilantro and lime wedges.
💡 Chef tips
- For extra smoky flavor, char the corn kernels in a dry skillet before adding them to the soup.
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To make this recipe gluten-free, substitute the all-purpose flour with a cornstarch slurry.
✅ How it should turn out
The finished chowder is richly creamy with a vibrant golden color, offering a comforting aroma of smoked paprika and sweet corn that balances a mild, warming spice.