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.
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