1/1 Photo of Bolivian Corn Chowder
This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I’m always on the lookout for new ways to fix it.
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Units: US | Metric
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 medium potatoes, peeled and shredded
- 1 (17 ounce) can corn
- 1 (17 ounce) can creamed corn
- 1 (16 ounce) can chicken broth
- 1 (4 ounce) can diced chilies
- 1/2 teaspoon chipotle chile in adobo
- 4 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 cup half-and-half
- 1/2 teaspoon salt
- 2 limes
- 1In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
- 2Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
- 3Add diced green chilies (don’t drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
- 4Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.
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Nutritional Facts for Bolivian Corn Chowder
Serving Size: 1 (426 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 334.8
- Calories from Fat 100
- Total Fat 11.2 g
- Saturated Fat 3.8 g
- Cholesterol 14.9 mg
- Sodium 733.7 mg
- Total Carbohydrate 57.1 g
- Dietary Fiber 6.1 g
- Sugars 8.3 g
- Protein 9.2 g
The following items or measurements are not included:
chipotle chiles in adobo