Ingredients for Tex Mex Corn Chowder
- Olive Oil
- 1 medium onion, diced
- Diced Green Chilies
- Red Sweet Bell Peppers
- Chopped Tomatoes
- Jalapenos
- Vegetable Broth
- Yukon Gold Potatoes
- Frozen Corn
- Half And Half
- 1/2 cup milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sharp Cheddar Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tex Mex Corn Chowder? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tex Mex Corn Chowder
- Dice 1 medium onion. In a large soup pot or Dutch oven, sauté the onion in 2 tablespoons of olive oil until softened and translucent (about 5 minutes).
- Add 6 cups of vegetable broth, 2 diced carrots, 2 diced celery stalks, 1 diced green bell pepper, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of cayenne pepper (optional).
- Bring to a simmer, then reduce heat and cook for 30 minutes, or until vegetables are tender.
- Stir in 2 cups of frozen or fresh corn kernels and simmer for 10 more minutes.
- Remove from heat and stir in 1 cup of heavy cream and 1/2 cup of milk. Stir gently to combine.
- Season to taste with salt and pepper.
- Ladle into bowls and garnish with fresh cilantro, shredded cheddar cheese, and a sprinkle of chili powder, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
28g
Fat
46g
Carbs
32g
