Spicy Southwest Corn Chowder - A Flavorful Twist on Traditional Corn Chowder

This Spicy Southwest Corn Chowder is a delicious and comforting soup that combines the sweetness of corn with the bold flavors of the Southwest. Packed with hearty vegetables, spicy seasonings, and creamy broth, this chowder is perfect for a cozy night in or as a starter for a Mexican-inspired meal.

Ingredients

• 4 cups of corn kernels (fresh or frozen)
• 1 onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 2 cloves of garlic, minced
• 1 can of black beans, drained and rinsed
• 1 can of diced tomatoes
• 4 cups of vegetable broth
• 1 cup of milk or cream
• 1 teaspoon of cumin
• 1 teaspoon of chili powder
• 1/2 teaspoon of cayenne pepper
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish
• Lime wedges, for serving

Directions

1. In a large pot, heat some oil over medium heat. Add the onion, red bell pepper, and poblano pepper. Cook until the vegetables are soft, about 5-7 minutes.
2. Add the garlic, cumin, chili powder, and cayenne pepper. Cook for another minute until fragrant.
3. Stir in the corn, black beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 20-25 minutes.
4. Using an immersion blender, blend some of the soup until desired consistency is reached. This will help thicken the chowder.
5. Stir in the milk or cream and season with salt and pepper to taste.
6. Serve the Spicy Southwest Corn Chowder garnished with fresh cilantro and a squeeze of lime juice.
7. Enjoy this flavorful and hearty soup!

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