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Old Town Spice Shop
Rated 5.0 stars by 1 users
soup
Mexican
Get ready for a flavor explosion! This vegetarian corn chowder is packed with bold, smoky flavors that will leave you wanting more. The combination of sweet corn, black beans, and chipotle peppers creates a creamy, satisfying soup that's perfect for a cozy night in.
Serving Ideas:
Classic: Serve with a side of crusty bread or a toasted baguette.
Mexican-Inspired: Top with crumbled queso fresco, a dollop of sour cream, and a sprinkle of fresh cilantro.
Hearty: Add a scoop of cooked rice or quinoa for a more filling meal.
6 Tbsp. Butter
1 Sweet Onion, Chopped
1 Red Bell Pepper, Chopped
1 Celery Rib, Chopped
½ Cup Tortilla Chips, Crushed
3 Cups Water
1 Tbsp. Roasted Garlic Better than Bouillon
1 Tbsp. Chipotle Chiles in Adobo, Chopped
1 14 oz. Can Black Beans W/ Jalapeno and Lime
1 Cup Half and Half
1 tsp. Mexican Oregano
1 tsp. Ground Cumin
2 Cups Roasted Sweet Corn Kernels
1 tsp. OTSS Bacon Salt
1 Tbsp. OTSS Elote Seasoning
3 Cups Cheddar Jack Cheese, Shredded
Sauté onion, bell pepper, and celery in butter until soft, about 8 minutes.
Add tortilla chips, water, bouillon, chipotle, beans, half and half, oregano, bacon salt, and cumin.
Bring to a boil and reduce heat to a simmer.
Add corn, elote seasoning and cheese. Stir slowly to heat through and melt cheese, about 8 minutes.
Serve and top with cilantro, if desired.
