• 1-2/3 cups fresh or frozen corn kernels
  • 3/4 lime, zest and juice
  • 1 Tbs. plus 2 tsp. corn oil
  • 3/4 large yellow onion, peeled and minced
  • 3-1/4 cups chicken stock, preferably homemade
  • 1-2/3 cups russet potatoes, peeled, diced
  • 3/4 tsp. chili powder
  • 1/2 tsp. crushed red pepper
  • 3/4 tsp. ground cumin
  • 3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
  • 3/4 red bell pepper, stem and pith removed, seeded and chopped
  • 2/3 cup plus 2 Tbs. heavy cream
  • 1/3 cup plus 1 Tbs. fresh cilantro, chopped
  • 4 sprigs cilantro or parsley, for garnish
  • 1/2 tsp. Kosher salt
  • 1/3 cup plus 1 Tbs. salsa, for garnish


In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary. To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Corn Chowder