There are so many soup options out there, but none compare to this Tex-Mex Corn Chowder! Truly. Filling your bowl up with this flavorful broth that’s loaded with tender veggies will really make you happy. Oh, and the little kick of spice it brings will add a bit of excitement that most sippers lack. Who’s ready for the best soup out there?! Sip up a bowl full of Tex-Mex Corn Chowder and be proud of the choice you made!
Ingredients
For the chowder:
- 4 ears corn, shucked
- 2 small poblano peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more, to taste
- 5 cups vegetable broth
- 1/3 cup cilantro, chopped
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice
- pepper, to taste
For the garnishes:
- cilantro leaves, to taste
- pepitas, to taste
- green onions, to taste, sliced
Directions
Step 1 –Preheat the grill to medium heat.
Step 2 –Add the corn and the poblano peppers to the hot grill and cook until they are blistered and blackened, about 2-3 minutes per side.
Step 3 –Place the poblano peppers in a paper bag and close it tight. Let them sit, about 5-10 minutes; this will make them easier to peel.
Step 4 –Use a sharp knife to slice the corn kernels off the ears.
Step 5 –Remove the skin and the seeds from the poblano peppers and discard them. Dice the peppers.
Step 6 –Set the corn and diced peppers aside.
Step 7 –In a large pot over medium-high heat, heat the olive oil.
Step 8 –Add the onion and celery to the hot oil and cook until they have softened, about 5 minutes.
Step 9 –Add the garlic to the celery mixture and cook for 1 minute.
Step 10 –Add the sweet potatoes, the oregano, the cumin, the paprika, and 1 teaspoon of the salt to the celery mixture and stir to combine.
Step 11 –Add the vegetable broth to the veggie mixture. Increase the heat and bring to a simmer.
Step 12 –Transfer 1/3 of the chowder to a blender and blend until it is smooth. Stir it back into the pot.
Step 13 –Lower the heat to maintain the simmer and cook until the potatoes are soft, about 10-12 minutes.
Step 14 –Stir the roasted corn kernels into the chowder mixture and cook for 2 minutes.
Step 15 –Add the diced poblano peppers, 1/3 cup of the cilantro, the coconut milk, and the lime juice to the chowder mixture and stir to combine.
Step 16 –Taste the chowder and season with the extra salt and the pepper, as needed.
Step 17 –Serve the chowder garnished with the extra cilantro, the pepitas, and the green onions.
