Southwestern Corn Chowder

This is a recipe from Simply in Season and features fresh veggies that are available locally in the summer. You can add one or a combination of cooked black beans, lima beans and chopped, cooked chicken. If you have grilled corn available it'll add a lovely smoky flavour.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2 cup sweet onion, chopped
• 1  tablespoon olive oil
• 2 1⁄2 cups corn
• 3  cups chicken broth or 3  cups vegetable broth
• 1  medium  sweet red pepper, chopped
• 1  small tomatoes (peeled, seeded & chopped)
• 1 1⁄2  fresh limes
• 3  tablespoons fresh cilantro, finely chopped
•  plain yogurt (optional) or  sour cream (optional)
•  Tabasco sauce, to taste

Directions

1. Add olive oil to soup pot and saute chopped onion until soft.
2. Add corn and broth and cook for 10 minutes.
3. Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
4. Blend until smooth and return puree to pot.
5. Heat until almost boiling.
6. Stir in red pepper and tomato.
7. Heat for 1 minute.
8. Immediately before serving, squeeze lime into soup and top with cilantro.
9. Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.