Tomato Corn Chowder

Tomato Corn Chowder

The challenge for No Croutons Required this month was to recreate a soup or salad from a restaurant that has left a lasting impression. My contribution to the copycat round is this tomato corn chowder that I would always order when I visited Under the Volcano 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 ChowderTomato Corn Chowder
Recipe by
Cuisine: Mexican
Published on February 18, 2010

Simple, fresh tasting and full-flavored homemade Mexican-style tomato corn chowder

Print this recipePrint 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 cayenne
  • pinch of 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
Mexican-style tomato corn chowder

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

On the top of the reading stack: Complete Stories Flannery O'Connor by Flannery O' Connor

Audio Accompaniment: Soldier Of Love by Sade

14 comments:

The Ordinary Vegetarian said...

I really love the sound of this one. Great entry!

Madhu said...

Like the addition of tomatoes, gives nice color and some tang to the dish. Chowder looks delicious.

Anh said...

Oh yum!! I have started to collect soup recipes again for the coming winter. Too early for Oz? I don't care!!

Johanna GGG said...

Great soup - this event seems to prove that great soups are not just found in our own kitchens - will just have to try this

Bellini Valli said...

This would go so well with warm scones from the last post:D

Jacqueline said...

Great entry Lisa! I just want to dunk some crusty bread straight in! Nom nom!

Meena said...

Hi there!!!

Landed on your blog while blog-hopping...

You have a great space here...

I just loved seeing all the Indian ingredients in your cooking...will be back to see what you cook up next.

Indhu said...

I get a similar soup in my cafeteria and I love that... I must try this one :)

Aparna said...

This looks delicious and am bookmarking it. Don't know why, but have never been able to make a good tomato soup from scratch! :(
Maybe that will change with this recipe.

mangocheeks said...

Lisa,
Really looks delicious and deeply flavoured. I want some crusty bread!

ARUNA said...

It looks so delicious!!!!

Usha said...

I have never tried a version of corn chowder with tomatoes in it, sounds interesting and delicious !

MapMaster said...

A vast improvement on Under The Volcano's already delicious (and sadly defunct) corn chowder. Quite possibly the tastiest soup I've had in a very very long time.

sara vicious said...

we make this at my house all the time now. But today I made it for the kids at the preschool I work at. It was a success. Needless to say, I am using lot's of your recipes for these children in the future. I have already done the Spinach Pesto recipe. Go Lisa!