Mexican Corn Chowder

This spicy corn chowder is the perfect way to add a twist to a classic. With a bit of a kick the version is completely dairy free.


Lately my husband and I have been trying to eat more vegetarian meals. You know, the classic meatless Mondays as a way to kick it off. I don’t know if I could ever be completely vegetarian, but I think it’s kinda nice to cut back on the meat/dairy intake and switch things up. That’s where this corn chowder came in. Normally I would add some bacon and cream to make a classic version, but since it was Monday I figured I should attempt to kick it up in the flavour department so that we wouldn't even notice anything missing. This version sure hit the mark, and the heat from the jalapeño really sealed the deal and made this one a keeper!


prep time 10 minutes

cook time 45 min

total time 55 minutes

servings 6 people


1 tbsp oil

1 medium carrot

1 medium zucchini

1/2 medium onion

2 medium russet potatoes

3 cups water

2 cups chicken stock

1 bay leaves

1/2 jalapeño

1 tsp chipotle chili pepper

1 tsp cumin

1 tbsp salt

3 cups corn

1 can coconut milk

1 Lime

1/4 cup cilantro


Roughly chop carrots, potatoes and onions into 1 inch pieces. Add oil to large pot and cook potatoes, onions and carrots for 5 min stirring often to ensure even cooking. Once the onions are soft and transparent add water to the pot and bring to a boil. Reduce heat and simmer for 10 min or until potatoes and carrots are fork tender. Remove from heat and place 2/3 of the mixture into a blender and puree. Return to the pot and add chicken stock, bay leaf, diced jalapeño, chipotle pepper and cumin. Allow your soup to simmer for 20 minutes, add corn and coconut milk, and simmer additional 10 min. Squeeze in the juice of 1 lime and add chopped cilantro right before serving.

*if you don’t like spice feel free to omit the jalapeño.