Corn Chowder made mexican.
Corn Chowder is a classic, summer forward soup. It embodies homemade, cozy goodness with notes of summer freshness. We’ve taken that familiar favorite and infused it with classic traditional flavors like cilantro, lime, and paprika. This cozy and ultra flavorful Mexican Corn Chowder is perfect for summer when corn is in it’s peak season, but can really be enjoyed year round whenever you need a cozy cup of goodness!
How to Make Mexican Corn Chowder:
Mexican Corn Chowder Ingredients
Corn Chowder centers around corn of course, but our favorite parts of this soup come from the creamy texture, crunchy tortilla crisps, spicy jalapeño thins, and smoky paprika. Here are all of the ingredients used in this delish Mexican Corn Chowder:
- Fresh Corn. (frozen works too!)
- Yukon Gold Potatoes.
- Onion & Garlic.
- Mexican Seasoning.
- Vegetable Broth.
- Crunchy Tortilla Crisps.
- Vegan Sour Cream.
- Jalapeño.
- Pickled Onion.
How to Assemble your Flautas
Soups are really the best. Simply cook your ingredients in the same pot, then blend. We use an immersion blender so your soup never has to leave the pot! This corn chowder only requires 5 key ingredients, most of which you probably already have in your kitchen. Let’s break down the exact steps you need to make this delicious summer soup:
- Assemble your ingredients. Remove the kernels from the corn, peel and cube your potatoes, chop and mince your onions and garlic, and add all seasoning to a dish.
- Cook the onions and garlic. Once they’re softened stir in the seasoning.
- Add in the corn, potatoes, and vegetable broth. Cook until the potatoes are tender – about 15-20 minutes.
- Let cool then use an immersion blender to blend. That’s it!
{If you like this recipe, you’ll love my POTATO LEEK SOUP and my VEGAN FLAUTAS.}
Mexican Corn Chowder
Ingredients
- 1-2 tbsp Avocado Oil
- 1 White or Yellow Onion, chopped
- 4 cloves Garlic, minced
- 3 cups Corn
- 3 Yukon Gold Potatoes, peeled and chopped
- 2 cups Vegetable Broth
- 1/4 tsp Chili Lime Seasoning
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 Corn Tortillas
- 1/2 tbsp Olive Oil
- Sour Cream optional topping
- Pickled Onion optional topping
- Jalapeño, thinly sliced optional topping
Instructions
- Oil a large pot on medium heat. Once hot, add your chopped onion and minced garlic. Stir and let cook for about 2 minutes.
- Assemble all of your seasonings (chili lime powder, cumin, paprika, sea salt, pepper) and add into the pot. Stir and let cook for about 2-3 minutes.
- Add in the vegetable broth, potatoes, and 2 1/2 cups of corn. Stir then cover the pot. Let cook for about 15-20 minutes. The potatoes should be fork tender.
- If you want to add crunchy tortilla crisps as a topping, start working on it now. Cut 2 corn tortillas into strips. Add to a bowl and toss with oil and a pinch of sea salt. Air fry (or bake) at 400 until crispy. They cook fast and can burn easily, so continuously check them. It usually takes about 6 minutes.
- Remove from heat and let cool. Then use an immersion blender to blend the mixture until you're left with a smooth and creamy soup with no lumps. If you don't have an immersion blender, wait for the soup to completely cool then blend in a normal blender.
- Once the soup is blended, you can either transfer it to meal prep jars, or serve immediately. This soup can either be 4 smaller portions or 2 larger portions.
- Plate the soups with the optional toppings - the other 1/2 cup of corn, vegan sour cream, thinly sliced jalapeño, pickled onions, sifted paprika, and crunchy tortilla crisps.
