Creamy chowder with sweet corn, smoky spices, cotija cheese, cilantro, and lime for bold fusion flavor.
# What You'll Need:
→ Vegetables
01 - 4 cups fresh or frozen corn kernels (about 5 ears)
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 jalapeño, seeded and finely diced
05 - 1 red bell pepper, diced
06 - 2 medium Yukon Gold potatoes, diced
→ Dairy
07 - 2 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1/2 cup sour cream
10 - 1/2 cup crumbled cotija cheese
→ Liquids
11 - 4 cups low-sodium vegetable broth
12 - 1 tablespoon fresh lime juice
→ Spices & Seasonings
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon chili powder
16 - Salt and black pepper, to taste
→ Garnishes
17 - 1/4 cup chopped fresh cilantro
18 - Additional crumbled cotija cheese
19 - Lime wedges
20 - Hot sauce (optional)
# Steps to Follow:
01 - Melt butter in a large soup pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic, jalapeño, and red bell pepper. Cook for 2 to 3 minutes, stirring occasionally.
03 - Add corn kernels and diced potatoes. Season with smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir well and cook for 2 minutes.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until potatoes are fork-tender.
05 - Use an immersion blender to partially puree the chowder directly in the pot, leaving some corn and vegetable texture. Alternatively, puree 2 cups in a blender and return to the pot.
06 - Stir in heavy cream and fresh lime juice. Simmer for 3 to 4 minutes, then remove from heat. Whisk in sour cream and cotija cheese until completely smooth and incorporated. Adjust seasoning if needed.
07 - Ladle chowder into serving bowls. Garnish with additional cotija cheese, chopped cilantro, lime wedges, and hot sauce as desired.
