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Mexican Street Corn Chowder

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A comforting bowl of Mexican Street Corn Chowder that captures the essence of vibrant street food culture in Mexico.

Ingredients

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  • 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
  • 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

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
  2. Mix in spices and corn: Add the chili powder and cumin, stirring to combine. Toss in the corn kernels and mix everything together for a couple of minutes.
  3. Pour in the broth: Slowly pour in the vegetable (or chicken) broth, bringing the mixture to a gentle simmer. Cook for about 10 minutes.
  4. Blend to your desired consistency: Use an immersion blender to purée a portion of the chowder to a creamy consistency or skip this step for a chunkier texture.
  5. Stir in the creamy finish: Add coconut milk (or heavy cream) and lime juice. Season with salt and pepper to taste and warm through for an additional 5 minutes.
  6. Serve and garnish: Ladle chowder into bowls and top with chopped cilantro, crumbled cheese, and tortilla strips.

Notes

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months.

Nutrition

Find it online: https://tashirecipez.com/mexican-street-corn-chowder/

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