Southwestern Corn Chowder
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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.
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