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Mexican Corn Chowder

Cozy and classic Corn Chowder with fresh ingredients and Mexican flavors.
Servings: 4 Small Bowls

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.