Sweet summer corn and poblano peppers are simmered up with Tex-Mex spiced and a touch of creamy coconut milk to make this cozy southwestern corn chowder.
I tried something new last week: I attempted to shoot a couple of videos for this site. Not the kind where I’m actually on camera and talking (sorry, but no way!), but short little demo videos where you see a countertop and my hands doing a bunch of cooking at warp speed. One of the videos may have come out okay and might actually see the light of day. But there was another one that involved cooking a pot of food on the stove, and well, my cookware is ugly, so I went out and bought some cheap but nice looking cookware. Folks, don’t do that! After about thirty seconds the finish started to burn off and my house filled up with icky fumes.
In addition to my little cookware mishap, I just learned firsthand what I already knew: shooting video is hard! It takes way longer than snapping a bunch of photos and the kitchen gets about ten times as trashed. I’ll keep trying and keep you all posted on my progress though!
So for the remainder of the week I went for easy. Corn chowder is was!
We also had some rainy days, so it was perfect timing for a summery soup.
I’ve made a few corn chowders over the life of this blog (my red curry version and my red lentil version), and I think this is the reason I’m so fond of them: corn is a perfect excuse to eat soup in the summer. Yeah, you can use frozen corn and make this any time of year, but it won’t be as good! With fresh summer corn you get a bit of sweetness and a tiny bit of crunch that the frozen stuff doesn’t have.
Also, I think this is my favorite of the corn chowders. Southwestern spices and a little kick from poblano peppers are pretty perfect for seasoning up a bowl of creamy corn soup, and with that little bit of potato in there, I find it’s perfect for making a meal of.
Southwestern Corn Chowder
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium poblano pepper chopped
- 1 red bell pepper chopped
- 3 garlic cloves minced
- 3 1/2 cups vegetable broth
- 1 14 oz. can light coconut milk
- 2 tablespoons lime juice
- 3 cups fresh corn kernels, about 5-6 ears
- 1 medium red potato, diced
- 1 tablespoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- Salt and pepper to taste
- Fresh cilantro
- Chopped scallions
- Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion, poblano pepper, and bell pepper. Sauté until the peppers are softened and the onion is translucent, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more.
- Stir in the broth, coconut milk, lime juice, corn, potato, cumin, ancho chile powder, paprika, oregano and cayenne. Raise heat and bring the liquid to a simmer. Lower heat and allow to cook until the corn and potato are tender, about 20 minutes. Add salt and pepper to taste, and adjust any of the other seasonings to your liking.
- Ladle into bowls and top with cilantro and scallions. Serve.