This week I’m eating healthier, but it doesn’t stop me from jerry-rigging some recipes to accommodate my new habits. My Mexican Corn Chowder recipe is simplified for the home cook, mostly because I hate cutting corn off the cob, so I use frozen corn instead. I’ve seen the Ina Garten hack, and I still hate doing it. This recipe is as hassle free as it gets. I added a Mexican-inspired twist by using red bell pepper and squash along with Mexican spices like Cumin and Chili Powder. This chowder can be as hot or mild as you like it, though. I leave it up to you! There’s far less cream in this recipe than others you will find, and I like to puree some of the corn to make it creamier. It’s completely guilt-free! Let’s get started on this recipe.
First, you’ll need to cook your vegetables in olive oil in a big soup pot. Let them get nice and soft, and then add your spices to let them open up. To this, add your corn, flour, and only half the broth. Mix in the flour to thicken the soup. Then add the remaining broth. Bring to a boil and then simmer it for just ten minutes.
Here’s the fun part! Use an immersion blender to blend just a quarter of the soup. Or you can use a blender, and add about two cups of soup. But be careful to use the vent hole and cover it lightly with a kitchen towel to prevent explosions.
Add the cream and cook for another three minutes. Then simply top with red pepper flakes and serve hot!
- 1 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 carrot, diced
- 2 zucchini, diced
- 1 tbsp cumin
- 1 tsp chili powder
- 22 oz frozen corn (about 3 cups)
- 2 tbsp all purpose flour
- 1 qt vegetable broth
- ½ cup half and half
- red pepper flakes for serving
- In a large soup pot, add the olive oil over medium high heat. Add the onion, bell pepper, carrot, and zucchini. Cook, stirring frequently, for ten minutes, until vegetables are softened. Add the cumin and chili powder and stir, cooking for one minute. Add the corn, flour, and half the broth and stir. Add a few pinches of salt. Add the remaining broth and bring to a boil. Turn down to low and simmer for 10 minutes.
- Use an immersion blender to puree just a quarter of the soup. If you don't have one, use a blender and carefully add two cups of the soup. Use a kitchen towel over the vent hole and pulse until it's a coarse blend. Pour back into the soup.
- Add the half and half and simmer for three more minutes. Serve topped with red pepper flakes. (optional)