Filed Under: cook, mexican, soups, Starter, Under 20 Mins, vegetable, Vegetables

Mexican Corn Chowder

Substitute the cheese and sour cream with fresh avocado pieces and a sprig of parsley for added freshness.

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April 8th, 2012

Submitted by Tamara Pelletier, Vancouver, BC; Recipe tested by Carolyn S.

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Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
  • 1 package frozen corn (16 oz)
  • 1 Cup chicken broth
  • 1 clove garlic (minced)
  • 1 can diced green chili peppers (4 oz)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cilantro
  • 1/4 teaspoons cumin
  • 1 can diced tomatoes (14 oz)
  • 1 can black beans (19 oz)
  • 2 Cups milk
  • 1sour cream
  • shredded cheese
  • salt and pepper to taste
    • Directions
  • 1.

    Puree 1/2 the corn (defrosted), the garlic and the chicken broth until it is smooth.

  • 2.

    In a large saucepan put the corn puree, the rest of the corn, chili peppers, herbs and spices and bring to a boil.

  • 3.

    Reduce heat and simmer for 10 minutes.

  • 4.

    Stir in the tomatoes and beans and continue to heat.

  • 5.

    Add milk and remove from heat.

  • 6.

    Serve topped with sour cream and cheese. For a lighter taste,chop up an avocado and top with that instead.

    • Mexican Corn Chowder
    Photograph by Carolyn S.
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