This no-cook summer corn chowder is a slightly chunky, grainy-textured soup due to the corn. If you like creamed corn, it’ll remind you of that.

Yield: 4 servings of 1½ cups each



Difficulty Rating: Easy

Nutritional Highlights: 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.

Recipe Created By:
Recipe From: My Indiana Home

Ingredients

  • 4½-5 cups cooked sweet corn kernels (or thawed, frozen corn kernels)
  • 1 can (14.75 ounces) creamed corn**
  • ½ large sweet Vidalia onion, cut into chunks (1 heaping cup)
  • 1 cup buttermilk**
  • ⅓ cup freshly squeezed lime juice
  • 1 teaspoon ground coriander
  • ¾ teaspoon ground ancho chili pepper*
  • ¾ teaspoon ground roasted cumin*
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 avocado, peeled, diced, optional stir-in
  • 1-2 tomatoes, diced, optional stir-in
  • fresh cilantro, optional garnish

Nutrition Facts (per serving): Calories – 423, Fat – 10.0g, Dietary Fiber – 8.7g, Protein – 10.6g, Vitamin A – 18%, Vitamin C – 48%, Iron – 11%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

*You should be able to find these in the spice aisle, but in a pinch, you can substitute regular chili powder and cumin.

**To make this recipe gluten free, try our Gluten-Free Creamed Corn, as most canned creamed corn uses flour as a thickener. Also, some dairies add “food starch-modified” to buttermilk, which is not gluten-free, so check the label.

 

 
 

Tips & Notes

•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.

• Not in the mood for cold soup? Try this Potato Corn Chowder recipe.

More Southwestern Corn Chowder Nutrition Info and Smart Selection Tips

 
 

Instructions

  1. Combine the corn kernels, creamed corn and onion in a large food processor bowl. Process until fairly smooth; small pieces will remain.
  2. Add the buttermilk, lime juice and spices, and process until thoroughly blended. Small corn pieces will remain. (If you don’t care for the corn pieces, 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.)
  3. Chill soup at least 30 minutes before serving.
  4. Divide soup between four bowls. Divide diced tomato and avocado between all four if a chunkier soup is desired. Otherwise, simply garnish with a few pieces of diced avocado, tomato and cilantro if desired.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/southwestern-corn-chowder/
 

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