Tomato Corn Chowder

This tomato corn chowder is based on one that I would always order when I visited Under the Volcano restaurant here in London Ontario. Unfortunately, this delicious soup is no longer on their menu, but thankfully, I was able to get a basic idea of the ingredients thanks to my friend Mike and have come up with my own creamy version. I have made it before, but this time I was able to replicate this Mexican soup more to my liking.

Tomato Corn Chowder

Recipe by Lisa Turner Cuisine: Mexican Published on February 18, 2010 Simple, fresh tasting and full-flavored homemade Mexican-style tomato corn chowder Preparation: 15 minutes Cooking time: 25 to 30 minutes Print this recipe Ingredients: 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 large jalapeño, seeded and finely chopped 4 cups frozen or fresh corn 1 medium potato, diced 2 teaspoons sugar 1 1/2 teaspoons dried oregano 1 1/2 teaspoons sea salt 1 teaspoon fresh cracked black pepper 1 teaspoon ground cumin 1 teaspoon mustard powder 3/4 teaspoon ground cayenne pinch of ground turmeric juice from 1/2 lemon (1 1/2 tablespoons) 3 cups tomato juice 1 cup cream fresh grated Cheddar or jack cheese Instructions: Heat the olive oil in a large saucepan over medium heat. When hot, add the onion to the pan and stir for 5 minutes or until the onion is translucent. Add the garlic and jalapeño and continue to sauté for 2 to 3 minutes. Now add the remaining ingredients except for the cream and pour in the tomato juice. Bring to boil, reduce the heat to low and simmer, uncovered for 10 to 15 minutes. Pour in the cream and simmer for another 5 minutes over low heat. Partially blend the soup with an immersion blender or in batches in a food processor or blender. Taste for seasoning and serve hot, garnished with fresh grated Cheddar or jack cheese. Makes 4 servings

More Mexican recipes from Lisa's Vegetarian Kitchen:
Roasted Corn and Jalapeño Cheese Soup
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Guacamole
Black Bean & Corn Bake with Cheese Topping
Lisa's Refried Beans

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