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Photo and recipe by Sarah Harper

Cozy Winter Soups
Chowder Inspired by Mexican Street Corn

By Sarah Harper

Settle into your winter evenings with this cozy Corn Chowder inspired by the flavors of Mexican Street Corn. This recipe highlights canned and frozen vegetables, bringing a burst of color and freshness to the heart of winter.
This Corn Chowder’s creaminess comes without the need for dairy. Achieve luxurious richness with the use of coconut milk, coupled with a partial blending of the corn for a velvety consistency.
For those craving a protein boost, consider topping this nourishing recipe with tender shreds of chicken, turkey, pork, or a thick dollop of Greek yogurt.

Photo and recipe by Sarah Harper

Corn Chowder Inspired by Mexican Street Corn
Servings: 4
Time: 55 minutes
Tools:

• Soup Pot
  
• Blender or Food Processor
  

Ingredients:
3 tbsp avocado oil, divided
16oz frozen corn kernels (or corn corn, rinsed)
1 yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 poblano pepper, diced
1 tsp cumin
1 tsp chili powder
4 cups vegetable broth
2 cups Yukon gold potatoes, diced (I leave mine unpeeled)
1 can unsweetened coconut milk
½ tsp kosher salt (to taste)
¼ tsp fresh cracked pepper (to taste)
Chowder Garnish
Option to serve this soup topped with some reserved pan “roasted” corn, fresh cilantro, fresh lime juice, or cotija cheese.

Instruction:
Pan “Roasted” Corn
In your Dutch oven or soup pot, heat 1 tbsp avocado oil to medium-high heat. Add the frozen corn and let that cook without stirring for a few minutes to allow browning to occur. Then cook for another 5 to 10 minutes, stirring occasionally. The corn is done when it is soft with spotted deep shades of brown.Remove all of the corn from the pot.
Blend Corn
Add half of the pan “roasted” corn kernels to a blender or food processor and 1 cup of vegetable broth. Blend until smooth. At this time you have the option to reserve about ¼ cup of the roasted corn for garnishing.
Saute Vegetables
In that same Dutch oven or soup pot, heat the avocado over medium heat. Add the chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened.
Toast Spices
Stir in the cumin and chili powder. Cook the vegetables and spices for another minute to toast the spices.
Combine Ingredients
Add the remaining pan “roasted” corn kernels (not including those you have reserved for garnishing), blended corn mixture, diced potatoes, and remaining vegetable broth to the pot.
Simmer & Add Coconut Milk
Bring the mixture to a simmer and cook for 15 to 20 minutes. Then, pour in the coconut milk and continue to simmer for 5 minutes.
Season & Serve
Adjust the seasonings and spice level to taste. Ladle the corn soup into bowls. Add toppings to suit your preferences and enjoy!

Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.