Description
A vibrant and comforting Southwestern Corn Chowder that celebrates fresh, late-summer harvest vegetables. This wholesome, plant-forward soup achieves a naturally velvety texture by blending a portion of the corn and red potatoes, eliminating the need for heavy cream. Infused with mild poblano heat, sweet bell peppers, and a bright finish of lime and cilantro, it is a restorative and satisfying meal for any night of the week.
Ingredients
1 tablespoon extra-virgin olive oil
8 ears fresh sweet corn (shucked) or 6 cups frozen corn kernels
1 pound red potatoes (peeled and diced into 3/4-inch cubes)
1 large red onion (chopped)
1 poblano pepper (seeds and ribs removed, chopped)
1 red bell pepper (chopped)
2 celery ribs (chopped)
4 cups vegetable broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 cup fresh cilantro (chopped)
Juice of 1 lime
Salt and black pepper to taste
Instructions
Heat olive oil in a large Dutch oven over medium heat.
Add the onion, poblano, red bell pepper, and celery; sauté until softened, about 5-7 minutes.
Stir in the chili powder and cumin, cooking for 1 minute until fragrant.
Add the potatoes, corn, and vegetable broth; bring to a boil.
Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Transfer 2 cups of the soup to a blender and puree until smooth.
Stir the pureed mixture back into the pot for a creamy consistency.
Stir in the fresh lime juice and cilantro.
Season with salt and pepper to taste and serve warm.
Notes
For an extra layer of flavor, roast the corn and peppers on a grill before adding to the pot. Store leftovers in an airtight container in the refrigerator for up to 4 days.