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 Chowder

Recipe by Lisa Turner Cuisine: Mexican Published on February 18, 2010 Simple, fresh tasting and full-flavored homemade Mexican-style tomato corn chowder Print 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 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 - 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

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

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