Get ready to transform your dinner table with a Mexican-inspired corn chowder that's not just delicious, but completely dairy-free and packed with vibrant flavors! This recipe is a game-changer for anyone craving a creamy, comforting soup without the dairy – proving that plant-based eating can be incredibly satisfying and mouthwatering. Whether you're lactose intolerant, vegan, or simply looking to try something new, this Dairy Free Mexican Corn Chowder will become your new favorite go-to meal that'll have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 cups vegetable broth
- 1 can coconut milk
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Rinse and drain the corn kernels if using canned corn. Dice the onion and red bell pepper, and mince the garlic cloves. Set all the ingredients aside.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and diced red bell pepper to the pot. Continue to sauté for an additional 3-4 minutes, stirring occasionally, until the bell pepper softens.
- Stir in the corn kernels and cumin, mixing well to combine all the vegetables. Cook for another 2 minutes to allow the flavors to meld.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 15 minutes. This allows the corn to cook through and the flavors to develop.
- After 15 minutes, carefully use an immersion blender to blend the chowder until it reaches your desired consistency. For a chunkier texture, blend only half of the soup and leave the rest whole.
- Stir in the can of coconut milk, mixing well to incorporate it into the chowder. Let it simmer for an additional 5 minutes to heat through.
- Season with salt and pepper to taste. Adjust the seasoning as needed, depending on your preference.
- Once ready, remove the chowder from heat and ladle it into bowls. Garnish each serving with fresh cilantro for a burst of flavor and color.
- Serve hot and enjoy your Dairy Free Mexican Corn Chowder!
Tips
- • For the most intense corn flavor, use fresh corn kernels when in season, but frozen corn works perfectly too. • Don't rush the sautéing process – allowing the onions and peppers to caramelize slowly builds deep, rich flavor. • When blending, leave some corn kernels whole for a more interesting texture and visual appeal. • The coconut milk adds creaminess, but make sure to use unsweetened to keep the savory profile. • For extra heat, consider adding a diced jalapeño with the bell peppers or a pinch of cayenne pepper. • Fresh cilantro is crucial – it adds a bright, fresh finish that elevates the entire dish. • If you want a thicker chowder, you can blend a bit more of the soup or add a tablespoon of cornstarch mixed with cold water.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
