Description
A creamy and comforting Mexican street corn chowder, inspired by the vibrant flavors of elote.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups chicken or vegetable broth
- 2 cups fresh or frozen corn kernels
- 1 cup diced red bell pepper
- 1 cup diced poblano pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup milk
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional toppings: crumbled cotija cheese, lime wedges, sour cream, chopped jalapeños
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute more until fragrant.
- Pour in the broth and bring to a simmer.
- Add corn, red bell pepper, poblano pepper, and black beans. Cook for 10-15 minutes, or until vegetables are tender.
- Stir in milk and cook until heated through, but do not boil.
- Season with salt and black pepper to taste.
- Stir in fresh cilantro just before serving.
- Ladle into bowls and serve with your favorite toppings.
Notes
- For a spicier chowder, add a pinch of cayenne pepper or a diced jalapeño with the other vegetables.
- If using fresh corn, you can grill or roast it before cutting it off the cob for an extra layer of flavor.
- This chowder can be made ahead of time and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg