Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can creamed corn
- 1 cup frozen corn
- 1 jalapeño pepper, seeded and minced (optional)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- ½ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- Lime wedges, for serving
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and jalapeño (if using) and cook for another minute until fragrant.
- Step 2: Add the vegetable broth, drained corn, creamed corn, frozen corn, chili powder, cumin, and cayenne pepper (if using). Bring to a simmer.
- Step 3: Reduce heat to low and simmer for 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Step 4: Ladle the chowder into bowls. Top each bowl with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice.
- Step 5: Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally, to avoid scorching.
- For a fun twist, serve this chowder with tortilla chips for dipping or alongside grilled fish tacos.
- To enhance the smoky flavor, toast the chili powder and cumin in a dry pan for a minute before adding them to the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American