Moonshynes Mexican Corn and Tomato Chowder
Dive into bold, comforting flavors with Moonshynes Mexican Corn and Tomato Chowder, a hearty, vibrant dish that’s perfect for any season! This creamy chowder showcases the best of Mexican-inspired ingredients, combining sweet corn, ripe tomatoes, and tender potatoes with a medley of warm spices like cumin, smoked paprika, and chili powder. The addition of jalapeño provides a subtle kick, while the option to use coconut cream makes it effortlessly adaptable for a dairy-free twist. Blended to just the right consistency, this chowder boasts a luscious texture with bursts of fresh veggies in every bite. Garnished with fresh cilantro and a splash of lime juice, it’s a flavor-packed dish that’s ready in just 45 minutes and perfect for weeknight dinners or cozy gatherings. Whether you’re craving a vegetarian comfort food classic or looking for something zesty and rich, this chowder delivers in every spoonful!
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Recipe Information
Ingredients
- 4 cups sweet corn kernels (fresh, frozen, or canned)
- 3 cups ripe tomatoes, diced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 small jalapeño pepper, finely diced (optional)
- 2 medium potatoes, peeled and diced into 1/2-inch cubes
- 5 cups vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free option)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, cut into wedges (for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until translucent, about 4-5 minutes.
Stir in the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Add the diced potatoes, cumin, smoked paprika, oregano, chili powder, salt, and black pepper. Stir to coat the potatoes with the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Add the corn and diced tomatoes to the pot. Stir well and let the chowder simmer for another 5-7 minutes to combine the flavors.
Using an immersion blender, blend about half of the soup in the pot to create a creamy texture while leaving some chunks. (Alternatively, transfer half of the soup to a blender, puree, and return to the pot.)
Stir in the heavy cream (or coconut cream) and let the soup gently simmer for an additional 2-3 minutes. Adjust seasoning with additional salt or pepper if needed.
Remove the pot from heat and stir in the chopped cilantro.
Serve hot with lime wedges on the side for squeezing over the chowder. Optionally, garnish with extra cilantro or a dollop of sour cream.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 3109 mg | 135% | |
| Total Carbohydrate | 343.6 g | 125% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 104.1 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 7944 mg | 169% | |
*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.
