Introduction

When the weather turns chilly and you crave a comforting and flavorful meal, Mexican Street Corn Chowder is the perfect choice. This hearty soup combines the smoky and savory flavors of Mexican street corn with the warmth of a creamy chowder. Whether you’re looking for a quick weeknight dinner or a cozy meal to enjoy on a cold evening, this recipe is sure to satisfy your taste buds.

Ingredients

• 4 cups corn kernels (fresh or frozen)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup shredded Mexican blend cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, red bell pepper, and jalapeño pepper. Cook until the vegetables are softened, about 5 minutes.
2. Add the corn kernels, ground cumin, and chili powder to the pot. Cook for another 2-3 minutes, allowing the spices to become fragrant.
3. Pour in the vegetable broth and bring the chowder to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together.
4. Stir in the heavy cream and shredded cheese until the cheese is melted and the chowder is creamy.
5. Season with salt and pepper to taste. If the chowder is too thick, you can add more vegetable broth to reach your desired consistency.
6. Serve the Mexican Street Corn Chowder hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy this delicious and comforting soup on a cozy evening!