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This blends only part of the corn into the broth while leaving the rest whole, a technique borrowed from Mexican street corn dishes, which keeps the soup thick and creamy while still giving every spoonful bursts of sweet, juicy kernels. A touch of lime and cotija cheese stirred in at the end brings the same bright, tangy finish found in elote.
Per serving
260kcal
Calories
6g
Prep Time
15 min
Cook Time
25 min
Servings
4 people
Difficulty
easy
Protein
32g
Carbs
12g
Fat
3g
Fiber
8g
Sugar
Follow step-by-step with voice guidance.
In a large pot, melt the butter over medium heat and sauté the diced onion, garlic, and bell pepper until softened, about 5 minutes.
Add the diced potatoes and vegetable broth.
Bring to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
Add the corn kernels and cook for another 5 minutes.
Using a slotted spoon, transfer about a third of the soup to a blender and blend until smooth, then return it to the pot.
Stir in the heavy cream and chili powder.
Warm through gently without boiling.
Stir in a squeeze of fresh lime juice.
Season to taste and serve hot, topped with crumbled cotija cheese and fresh cilantro.
Blend Only Part of the Soup: Pureeing a portion while leaving the rest whole gives the chowder a thick base without losing the texture of whole corn kernels. Use Fresh Corn When in Season: Fresh corn cut straight off the cob has a natural sweetness that frozen or canned corn can't fully match. Finish With Lime and Cotija: Adding these right before serving keeps the bright, tangy flavor from dulling over prolonged cooking.
Yes, frozen corn works well in this recipe and can be added directly to the pot without thawing, though fresh corn in season does give a slightly sweeter result.
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