Mexican Corn Chowder
Dive into a bowl of creamy, flavor-packed comfort with this Mexican Corn Chowder, a hearty delight that combines sweet corn, tender potatoes, and smoky spices for a richly satisfying meal. Infused with bold flavors from jalapeño peppers, chili powder, and smoked paprika, this chowder balances its kick with a luscious touch of heavy cream and melted sharp cheddar cheese. Its velvety texture, created by partially blending the soup, ensures every spoonful is perfectly smooth yet hearty. Topped with fresh cilantro, zesty lime juice, and optional garnishes like crispy tortilla strips or creamy avocado, this vibrant recipe is perfect for weeknight dinners or entertaining guests. Ready in just 45 minutes, this irresistible chowder is a delicious way to bring the warmth and zest of Mexican-inspired cuisine to your table.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño pepper, finely diced
- 1 medium red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 1 teaspoon chili powder
- 4 cups corn kernels (fresh, frozen, or canned)
- 2 large russet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- optional toppings: diced avocado, tortilla strips, extra cilantro
Instructions
Melt the butter with the olive oil in a large pot over medium heat.
Add the diced yellow onion and cook for 3-4 minutes until soft and translucent.
Stir in the minced garlic, diced jalapeño, and diced red bell pepper. Cook for another 2-3 minutes until fragrant.
Add the ground cumin, smoked paprika, and chili powder, stirring to coat the vegetables with the spices.
Stir in the corn kernels and diced potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender.
Use an immersion blender to blend half of the soup directly in the pot, leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.
Stir in the heavy cream, shredded cheddar cheese, lime juice, chopped cilantro, salt, and black pepper. Let the soup simmer for 5 more minutes until heated through and the cheese is melted.
Taste and adjust seasoning if necessary.
Serve hot, garnished with optional toppings such as diced avocado, tortilla strips, and extra cilantro.
Nutrition Facts
Calories |
3392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.9 g | 249% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4446 mg | 193% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 80.3 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1168 mg | 90% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 7340 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
