Fresh organic corn is next to impossible to come by this time of year. When I created this chowder I was interested in making a corn chowder with a Baja twist. This chowder will thicken the longer it sits. If it becomes too thick, add some water or some more broth. I also like to have different textures in my chowder. You are more than welcome to blend all of the soup…I prefer to blend some of the soup and keep some of the corn and veggies chunky.
INGREDIENTS – Serves 4-61-2Tbs. olive oil 1 yellow onion, finely diced 1 red bell pepper, finely diced ¾ cup celery, finely diced ¾ cup carrot, finely diced 2 tsp salt 1 tsp ground coriander 3 cups corn (I used fresh grilled corn) 32 ounces vegetable broth 6 corn tortillas, browned Pepper to taste .
ADDITIONAL FLAVOR OPTIONS (HIGHLY RECOMMENDED)½-1 jalapeno, very finely diced 1 tsp. cumin
GARNISHChopped cilantro Dash paprika (for color) Lime wedges
Heat the olive oil in your soup pot over medium heat and sauté the onion, bell pepper, celery, and carrot (and jalapeno if using).
After sautéing for 5-7 minutes, add the coriander, salt, and pepper (and cumin if using). Mix well to combine.
Add the corn and mix well.
Pour the broth into the vegetable mixture and bring to a boil. Once the soup has reached a boil, reduce the heat to simmer. Place the tortillas onto the top of the soup for 2-3 minutes (this will soften them).
Remove the tortillas from the top of the soup and put them in your blender (I use my Vitamix). Pour 6-8 ladles of soup and veggies over the tortillas.
Very carefully blend the tortillas and soup (Always be VERY careful when blending hot liquids). You may need to do the blending in two batches.
Return the blended soup to the soup pot and mix well.
The soup is now ready to be served with the cilantro, lime, and a dash of paprika.
For a printable version of this recipe click here.