Southwestern Corn Chowder

Updated: Jun 7, 2018

Straight from Connoisseurus Veg | Prep Time 15 min | Cook Time 25 min | Serves 4

Corn Chowder


1 Tbsp EVO

1 med onion, chopped

1 med poblano pepper, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

3 1/2 cups veggie broth (I made my own using Thug Kitchen recipe)

1 14 oz. can light #CoconutMilk

2 Tbsp lime juice

3 c fresh #corn kernels, about 5-6 ears

1 med red potato diced

1 Tbsp ground cumin

1 tsp ancho chile powder (I didn't have this on hand)

1 tsp paprika

1/2 tsp dried oregano

1/4 tsp cayenne pepper or to taste

S&P to taste

For Serving

Fresh cilantro

Chopped scallions


Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion, poblano pepper, and bell pepper. Sauté until the peppers are softened and the onion is translucent, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more.

Stir in the broth, coconut milk, lime juice, corn, potato, cumin, ancho chile powder, paprika, oregano and cayenne. Raise heat and bring the liquid to a simmer. Lower heat and allow to cook until the corn and potato are tender, about 20 minutes. Add salt and pepper to taste, and adjust any of the other seasonings to your liking.

Ladle into bowls and top with cilantro and scallions. Serve.

What I ate and drank today (1/4/2018)...

2 pieces of cinnamon babka

1/2 peanut butter sandwich

1 bowl of the chowder

Red wine

Not nearly enough water (about 48 oz)


Walking (2 miles in the snow, lugging groceries)

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