Mexican Corn Chowder

Dive into a bowl of creamy, flavor-packed comfort with this Mexican Corn Chowder, a hearty delight that combines sweet corn, tender potatoes, and smoky spices for a richly satisfying meal. Infused with bold flavors from jalapeño peppers, chili powder, and smoked paprika, this chowder balances its kick with a luscious touch of heavy cream and melted sharp cheddar cheese. Its velvety texture, created by partially blending the soup, ensures every spoonful is perfectly smooth yet hearty. Topped with fresh cilantro, zesty lime juice, and optional garnishes like crispy tortilla strips or creamy avocado, this vibrant recipe is perfect for weeknight dinners or entertaining guests. Ready in just 45 minutes, this irresistible chowder is a delicious way to bring the warmth and zest of Mexican-inspired cuisine to your table.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium jalapeño pepper, finely diced
• 1 medium red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground smoked paprika
• 1 teaspoon chili powder
• 4 cups corn kernels (fresh, frozen, or canned)
• 2 large russet potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0 optional toppings: diced avocado, tortilla strips, extra cilantro

Directions

Step 1

Melt the butter with the olive oil in a large pot over medium heat.

Step 2

Add the diced yellow onion and cook for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic, diced jalapeño, and diced red bell pepper. Cook for another 2-3 minutes until fragrant.

Step 4

Add the ground cumin, smoked paprika, and chili powder, stirring to coat the vegetables with the spices.

Step 5

Stir in the corn kernels and diced potatoes. Cook for 5 minutes, stirring occasionally.

Step 6

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Use an immersion blender to blend half of the soup directly in the pot, leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return to the pot.

Step 8

Stir in the heavy cream, shredded cheddar cheese, lime juice, chopped cilantro, salt, and black pepper. Let the soup simmer for 5 more minutes until heated through and the cheese is melted.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve hot, garnished with optional toppings such as diced avocado, tortilla strips, and extra cilantro.

Nutrition Facts

Serving size	3182.7 grams (3182.7g)

Amount per serving	% Daily Value*
Calories	3392

Total Fat 193.90g	249%
Saturated Fat 99.90g	500%
Polyunsaturated Fat 4.20g
Cholesterol 454mg	151%
Sodium 4447mg	193%
Total Carbohydrate 355.80g	129%
Dietary Fiber 53.60g	191%
Total Sugars 80.30g
Protein 89.40g	179%

Vitamin D 0IU	0%
Calcium 1169mg	90%
Iron 18mg	100%
Potassium 7341mg	156%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 10.1%

Carbs: 40.4%