Mexican Street Corn Chowder

Name: Mexican Street Corn Chowder
Yield: 4 servings
Ingredients: 2 tbsp (30 mL) butter; 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 2 tbsp (15 mL) Street Corn Seasoning Mix, plus more for sprinkling; 1 qt. (1 L) vegetable stock or water; 3 cups (750 mL) frozen corn, divided; ½ cup (125 mL) grated cotija cheese; Optional: ½ cup (125 mL) heavy cream; Optional Toppings: Cilantro leaves, grated cotija cheese, diced avocado, Chili Lime Rub, lime wedges

Prep 5 min

Cook 25 min

Ready in 30 min

This creamy vegetarian corn chowder amps up the flavor with cheese, chili, and lime inspired by the flavors of Mexican street corn.

Ingredients

2 tbsp (30 mL) butter
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tbsp (15 mL) Street Corn Seasoning Mix, plus more for sprinkling
1 qt. (1 L) vegetable stock or water
3 cups (750 mL) frozen corn, divided
½ cup (125 mL) grated cotija cheese
Optional: ½ cup (125 mL) heavy cream
Optional Toppings: Cilantro leaves, grated cotija cheese, diced avocado, Chili Lime Rub, lime wedges

Directions

Heat the butter in a nonstick pot over medium heat for 3 minutes, or until it melts. Add the onion, pepper, and rub and cook until the vegetables are tender, about 7 minutes.
Add the stock and half of the corn. Bring to a simmer and cook for 5–7 minutes.
Remove the pot from heat and use an immersion blender to puree.
Return the pot to the stove over medium heat. Add the remaining corn and bring to a boil. Cook for an additional 2 minutes.
Add the cheese and cream, if you’d like. Stir to incorporate.
Ladle into bowls and garnish with the optional toppings.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 370, Total Fat 22 g, Saturated Fat 13 g, Cholesterol 65 mg, Sodium 990 mg, Carbohydrate 40 g, Fiber 5 g, Sugars 9 g (includes 0 g added sugar), Protein 9 g