salsa corn chowder
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins

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.

Course: Soup
Cuisine: Mexican
Servings: 8 servings
Author: Katie
  • 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)
  1. Heat olive oil in a stock pot over medium-high heat. Add onion, cook for 1 minute, stirring frequently.

  2. 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.

  3. 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.

  4. Squeeze 1 half of a lime into chowder. Serve in bowls garnished with jalapeño slices and lime wedges