Description
Indulge in this vibrant Mexican Corn Chowder, featuring sweet corn and fresh herbs, perfect for cozy nights or family gatherings.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 1 red bell pepper, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- Juice of 2 limes
- ½ cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions and red bell pepper until softened (about 5 minutes).
- Add minced garlic, cumin, and chili powder; cook for another 30 seconds until fragrant.
- Pour in the vegetable broth and add corn. Bring to a gentle simmer.
- Stir in coconut milk and simmer for an additional 5 minutes.
- Remove from heat and stir in lime juice. Season with salt and pepper to taste.
- Serve hot garnished with fresh cilantro.
Notes
- For added flavor, consider using roasted corn instead of fresh.
- Spice it up by adding diced jalapeños or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg