Southwestern Corn Chowder
May 6, 2012
See helpful tips and nutrition information for our
Southwestern Corn Chowder Recipe. Nutrition Notes
This soup contains fresh or frozen, canned corn and even 100% juice from the lime juice. It’s a great example of “all forms count” when it comes to nutrient-rich fruits and vegetables.
Corn is naturally a whole grain. It counts as a vegetable on the ChooseMyPlate.gov eating guide though.
Keep your eyes healthier and eat lots of corn – it’s rich in zeaxanthin, a powerful nutrient that may help prevent age-related macular degeneration.
Zeaxanthin also gives corn its yellow color.
Pepper spices, such as the ancho, cayenne and black, are filled with powerful antibacterial and antioxidant properties.
Make a meal with this soup by simply adding a whole-grain roll, crackers or bread, and a small mixed-greens side salad.
Smart Selection and Storage Tips
If you’re using frozen corn kernels, you’ll probably need two bags. One 16-ounce bag usually contains about 3 cups.
Creamed corn is a convenient way to thicken the soup.
Full-fat buttermilk creates a fuller texture, but low-fat buttermilk can be used.
Forget to buy buttermilk? Make your own by adding 1 tablespoon lemon juice to a 1-cup glass measuring cup. Add milk to the 1-cup line and stir lightly to blend. Let stand a few minutes before using.
Coriander is actually dried cilantro. You’ll find jars of it – and the ancho chili pepper and roasted cumin – in the spice aisle.
Substitute regular chili powder and cumin in a pinch.
Choose for this soup avocados that are firm to the touch and just barely starting to ripen.
If you don’t care for the small pieces of corn that remain, strain the soup with a strainer or colander that has bigger holes; the soup is too dense and thick to go through a fine-mesh strainer.