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  • Writer's pictureLeslie

Creamy Mexican Corn Chowder

Updated: Oct 17, 2019

Creamy Mexican Corn Chowder

I always love corn chowder but can’t tolerate the dairy or the sugar I find in many traditional recipes. This recipe is so tasty and simple - with just a little heat to cool you down – the perfect way to enjoy the last of a favorite summer crop.

Corn is one of the biggest GMO crops in the U.S. but that refers to feed corn, as opposed to sweet corn, which is generally considered safe from pesticides and even #2 on the Environmental Working Group's Clean 15 list. There is concern, however, that it may be cross pollinating with neighboring GMO crops and there is even some evidence to show pesticide residue. If you're interested in reading more about this complex and important topic, here is a good article:

Sweet Corn is a complex carbohydrate and an excellent fuel for athletes. It's low in fat, high in fiber, protein, vitamins (including B6) and minerals (including thiamin, niacin, magnesium and iron). This soup adds quinoa to give you a complete source of amino acids. And oh yeah, did I mention it is...delicious???

Creamy Mexican Corn Chowder

(serves 4 as an entrée)


1 cup chopped yellow onion (about 1 medium-sized)

4 cups fresh corn kernels (about 4 ears)*

2 cloves garlic

4-6 tsp diced organic jalapeno (ribs and seeds removed), can be canned (I used Rio Luna Brand)

1/3 cup white quinoa, rinsed

4 1/3 cups vegetable stock, separated (I used Pacific Organic here)

1 TB Bragg’s herbal seasoning (or sub with thyme)

2 tsp pink or sea salt

¼ cup raw cashews, soaked for 2-4 hours (or in hot water for 20 min), optional for a creamier texture

Fresh cilantro, quick-pickled onions, black beans, optional for garnish.


1) In a 4-quart saucepan, heat 1/3 cup broth over medium-high heat. Add onion and saute until they are translucent (about 3-5 minutes). Add the jalapeno and garlic and stir. Next add the quinoa, vegetable broth, and seasonings. Bring to a boil, reduce heat and cover. Allow to simmer for 15 minutes.

2) Add corn and season with salt and pepper. Taste and adjust seasonings if necessary. For a creamier texture, place half the soup (once cool enough), along with the soaked cashews, in a blender and mix until smooth. Pour back into pot and stir.

3) Reheat when ready to eat. Enjoy!

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