Summer is upon on us down here in Georgia and that means school is out. I know, I only have a 2.5 year old kid, but let me tell you, parents, I get it now. Those four glorious hours three days a week when I can actually work on Green End or get a blog post done are amazing. And then summer happens. Don’t get me wrong, I love my child with every fiber of my being. But when your husband travels, your free babysitters leave for their eight month vacation in Rhode Island, and your sister has her own kids to worry about, trying to get work done becomes either an early morning or late night. What does this have to do with food though? It means that my cooking has to be quick and easy and hopefully have leftovers. I created such a recipe with this Salsa Corn Chowder.
When figuring out quick and easy recipes, I always think of ingredients that are always on hand. Canned corn and canned diced tomatoes are two items that I happen to always have in my pantry. I also think of how I can cook this, aka in my big stock pot or my slow cooker. This recipe works in either one. My inspiration ended up coming from Panera Bread releasing their summer corn chowder. It got me thinking about traditional corn chowder (a summer favorite), but I didn’t want to have a cream base and I wanted to spice things up. After browsing the pantry and my available vegetables, the Salsa Corn Chowder began to take shape. I love getting creative with recipes and testing and trying new tastes in my kitchen. This is probably why I am terrible at baking.
While the ingredients are similar to my Vegan Tortilla Soup, the taste is completely different. This chowder is lighter and sweeter and perfect for an easy summertime meal. I hope you enjoy!
A delicious spicy version of a classic summer soup. Spicy Corn Chowder is an easy weeknight meal that can be thrown together in the crockpot, while still being nutritious.
- 4 cups Imagine No-Chicken Vegetarian Broth
- 1 tbsp extra virgin olive oil
- 1 can sweet corn drained
- 1 can diced tomatoes
- 2 stalks celery diced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 white onion diced
- 1 jalapeño sliced
- 1 tbsp chili powder
- 2 tsp cumin
- dash cayenne pepper
- 1 tsp salt plus more to taste
- 2 limes 1 sliced into wedges
- cilantro for garnish (optional)
Heat olive oil in a stock pot over medium-high heat. Add onion, cook for 1 minute, stirring frequently.
Add red pepper, celery, and zucchini. Stir in cayenne, chili powder, cumin, and a little salt. Cook for 3-4 minutes or until slightly softened, stirring often.
Add broth, corn (drained), and diced tomatoes (not drained). Bring to a boil, cover, turn heat to low. Simmer chowder for about 1 hour. Add salt to taste and another dash of cayenne if you like extra spice.
Squeeze 1 half of a lime into chowder. Serve in bowls garnished with jalapeño slices and lime wedges