I love this easy corn chowder recipe because it’s comforting and filling, and has a spicy southwestern kick! It’s gluten free and made with 100% veggie goodness. I love corn chowder. Actually, I love corn anything, and I really mean love. It’s key to so many Mexican recipes, one of my favorite food groups. Since my time living in Arizona, I consider Mexican a food group.
I have unconditional positive regard for corn. It’s one of my all-time favorite foods, and in warm, creamy chowder form it’s giving me a hug. Mmmm…corn hugs.
The thing with most corn chowder recipes I’ve seen is they rely on stuff I’m not always in the mood for to make them thick and creamy. The roux method doesn’t always work for me. Have you been there? 20 minutes into it I’m stirring away, wondering what I did wrong and if it’s supposed to take this long to get thick. Because thick is the whole point. Also, gluten. I’ll skip it when I can.
Sometimes heavy cream is what’s going on…nah. Just nah.
Then there’s the potato method. By the potato method I mean cook it with potatoes, and the potatoes lend starch to the chowder and make it thick and creamy. This is awesome if you don’t mind/want your corn chowder tasting like potatoes, but as a corn fangirl I’m not always into that. It’s great in some corn chowders, but for my Mexican recipes I want pure corn flavor. If I saw a t-shirt that said PURE CORN FLAVOR I’d buy it.
Ok, so there’s those methods. Here’s my method, and it’s seriously foolproof. I’ve messed up a lot of soup over the years so I know. Corn, being starchy and all, can thicken chowder all by itself. Inside each corn kernel is sweet starchiness, so I break down some of the corn in a food processor and bam – it thickens and creamifies the chowder, and you don’t have to add anything special or pray to the roux gods.
If you’re into PURE CORN FLAVOR, this method delivers. It delivers, opens the box, assembles it for you and cleans up after. It’s not oh wow, corn. It’s Oh Wow, CORN! It’s intensely delicious if you appreciate deliciousness in general, and insanely delicious if you appreciate corn deliciousness in particular.
Corn is key in so many Mexican recipes, and works and plays well with Southwestern spices. Sweet and spicy is one of the most tried and true combos in all of eating, and here it is again, kicking ass. I added some sweet bell pepper and carrot to amp up the sweetness even more, and some lime to accentuate the earthy Southwestern-ness. Adding lime is also a good way to up the umami without using a salty stock or broth. There’s no stock or broth in this, which is unique in soupland.
So here’s this corn chowder that’s easy to make, tastes amazing and has a yee-haw Southwestern kick – and it gets even better. Thanks to all that corn the fiber’s off the charts, like almost 30% of what you need in a day per serving, and there’s lots of protein and healthy fat too. It’s vegan, gluten free and a great source of vitamin C, calcium and iron. If you love PURE CORN FLAVOR it’s made of win. And corn.
Eat Healthy Eat Happy
Easy, healthy corn chowder with a southwestern kick! The perfect warm-up, any time.
5 minPrep Time
45 minCook Time
50 minTotal Time
- 2 Tbs olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp dried basil
- 1/2 tsp dried coriander
- 1 tsp chili powder
- 1 tsp cumin
- 1/8 - 1/4 tsp red pepper flakes to taste
- 1 yellow onion, chopped
- 1 medium carrot, chopped
- 1 medium or 3-4 red, yellow or orange bell peppers, chopped
- 3 cloves garlic, minced
- 4 c fresh or frozen corn kernels
- black pepper to taste
- 3 1/2 c unsweetened almond milk
- 1 tsp soy sauce
- juice from 1/2 lime (about 2 Tbs)
- 1 tsp agave nectar
- Heat the oil over low heat in a large, lidded pot. Add the paprika, basil, coriander, chili powder, cumin and red pepper flakes and let them bloom in the oil for about 5 minutes.
- Raise the heat to medium and add the onion and carrot. Cook and stir occasionally for 5 minutes.
- Add the bell pepper and garlic. Cook and stir occasionally for 5 minutes. Deglaze the pot with about 1/4 c water if it's looking too dry at any point.
- Add the corn. Cook and stir for 5 minutes, then reduce heat to low. Add black pepper to taste. Optionally, scoop out about 1/2 c of the corn/veggies mixture and set it aside for garnish.
- Scoop 1 c of the corn/veggie mixture into a blender or food processor. Process till very smooth. Add 1 c of the almond milk and process about 1 minute.
- Sir the pureed corn back into the pot. Add the soy sauce, lime juice, agave and the rest of the almond milk. Raise the heat slightly, cover and simmer 15 minutes, stirring occasionally.
[img src="http://eathealthyeathappy.com/wp-content/uploads/2015/03/label-17.png" width="298" height="494" class="aligncenter size-full" title="corn chowder nutrition info" alt="corn chowder nutrition info"]
Pin it! It’s soup season, y’all.