Mexican Street Corn Chowder

Recipe by The Gourmet RD

I received free samples of Libby's ® Whole Kernel Sweet Corn mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby's ® and am eligible to win prizes associated with the

Ingredients

• 1½ tbsp canola oil
• ½ medium yellow onion (finely diced)
• 1 medium jalapeno
• 3 cloves garlic
• 1 tbsp chili powder
• 2 tsp cumin seeds, ground
• 3½ cups Libby's Whole Kernel Sweet Corn
• 1½ cups unsalted vegetable stock
• zest and juice of ½ medium lime
• ¾ tsp coarse salt
• ¼ cup plain Greek yogurt or sour cream
• optional toppings: crumbled Queso fresco, chopped cilantro, green onion, sliced jalapeno, sliced avo

Method

1. Heat oil in a Dutch oven or small stock pot to medium heat. Add onion and saute 2-3 minutes, then add jalapeno and saute 2-3 more minutes, until soft. Stir in garlic, chili powder and cumin. Add sweet corn and vegetable stock and bring to a simmer for ~10 minutes. Season with salt. Scoop half of the chowder into a blender and puree until smooth. Pour the pureed mixture back into the pot. Stir in lime zest and juice and Greek yogurt/sour cream. Taste and adjust seasoning, if necessary. Scoop chowder into bowls and serve with Queso fresco, cilantro, green onion and/or jalapeno (optional).

View the recipe instructions at The Gourmet RD