Ingredients with Measurements:
- 4 cups of corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the corn kernels, chicken or vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the corn is tender.
3. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.
5. Ladle the soup into bowls and garnish with fresh cilantro (if using) and a squeeze of lime juice.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering and warming soup
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 32g
Protein: 7g
Sodium: 700mg
Fiber: 4g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version
- Substitute half-and-half or milk for the heavy cream to reduce the fat content
- Use canned corn instead of fresh or frozen corn kernels
Variations:
- Add cooked chicken or shrimp to the soup for a heartier meal
- Top the soup with shredded cheese, diced avocado, or crushed tortilla chips
- Use different spices, such as smoked paprika or coriander, to change the flavor profile
Tips and Tricks:
- To make the soup spicier, leave the seeds in the jalapeño pepper or add more chili powder
- If using a blender to puree the soup, let it cool slightly before blending to avoid splatters
- For a chunkier soup, reserve some of the corn kernels and add them back in after pureeing
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation Ideas:
Serve the soup in colorful bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges, shredded cheese, diced avocado, crushed tortilla chips
Pairings:
- Serve with a side of warm cornbread or crusty bread
- Pair with a light salad or grilled vegetables for a complete meal
Suggested Side Dishes:
Cornbread, crusty bread, salad, grilled vegetables
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid
Food Safety Advice:
- Make sure to cook the soup to a safe temperature (165°F) to avoid foodborne illness
- Refrigerate leftovers promptly and discard any that have been left out at room temperature for more than 2 hours
Food History:
Corn chowder is a classic American soup that dates back to colonial times. The addition of Mexican flavors, such as cumin and chili powder, gives this recipe a modern twist.
Flavor Profiles:
Creamy, sweet, savory, slightly spicy
Serving Suggestions:
Serve as a main course for lunch or dinner, or as a starter for a Mexican-themed meal.
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Region: Mexican