Delicious and Spicy Mexican Corn Chowder Recipe

This Mexican Corn Chowder is a hearty and flavorful soup made with fresh corn, bell peppers, onions, and spices. It has a creamy base with a kick of spice that will warm you up on a cold day. Perfect for lunch or dinner, this chowder is a delicious twist on traditional corn soup.

Ingredients

• 4 ears of corn, husked and kernels removed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic, cumin, chili powder, and cayenne pepper. Cook for another minute until fragrant.
4. Add the diced bell peppers and corn kernels to the pot. Cook for 5 minutes, stirring occasionally.
5. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes.
6. Using an immersion blender or regular blender, blend about 2 cups of the soup until smooth. Return the blended soup to the pot.
7. Stir in the milk and heavy cream. Season with salt and black pepper to taste.
8. Simmer the chowder for another 10 minutes until heated through.
9. Serve hot, garnished with fresh cilantro.

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