Dairy-Free Mexican Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
- 2 tablespoons olive oil
- 1 red pepper (diced)
- 1/2 cup diced white onion
- 1 clove garlic (minced)
- 1/4 cup all-purpose flour
- 2 cups Silk Unsweetened Coconut Milk
- 2 cups frozen corn (thawed)
- 1/2 teaspoon salt plus additional to taste
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 lime (juiced)
- 1–1/2 cups vegetable or chicken stock
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add red peppers and onion and cook until slightly tender, about 5 minutes.
- Add garlic and cook for about 1 minute longer until fragrant.
- Stir in flour until dissolved.
- Gradually whisk in coconut milk until thick and creamy.
- Add corn, salt, cumin, chili powder and lime juice.
- Slowly stir in stock until desired consistency.
- Season with additional salt if necessary to taste.
- Reduce heat to a simmer for 10-15 minutes until ready to serve
Notes
For a thicker chowder add less stock.
If chowder is too thick, add additional stock.