Mexican Sweet Corn Chowder: With Jalapenos and Black Beans

Mexican Sweet Corn Chowder: With Jalapenos and Black Beans

Mexican Sweet Corn Chowder is the perfect way to use corn from a CSA (Community Supported Agriculture) box! Soup made with fresh, in season veggies. It doesn’t get any better than that 🙂

I had been receiving corn cobs in my CSA delivery for the past couple of weeks. Normally that is a great thing. I LOVE sweet corn!! But after a couple weeks, it was getting to be too much…even for me. I needed a recipe to use the corn and the other local veggies I had.

When a CSA gives you bounty, you get cooking!

Summer is winding down and the nights have been getting cooler. Soup is the perfect cool-weather dish.

Mexican Sweet Corn Chowder
It is easy to take corn off the cob and mince jalapeno peppers

Tips For Making Mexican Sweet Corn Chowder

This delicious soup is packed full of fresh veggies – corn, onion and red bell peppers. And jalapenos give it a nice kick.

If you’ve never taken corn off the cob, it’s really not that difficult to do. Actually, it’s quite easy but can get a bit messy. I have found it best to remove the husks and silk from the cob by standing over the garbage can. The silk threads tend to stick to counter tops, so doing the cleaning right over the garbage helps to keep your work area cleaner.

Once you’ve cleaned the husks from all the cobs, you’re ready for removing the corn. On a cutting board, hold the cob upright and with a sharp knife slice downward, removing the corn from the cob.

The next big thing are the jalapenos. Fresh jalapenos in this sweet corn chowder give a nice kick. But preparing the peppers can be a bit of work too. Make sure to wear gloves when working with hot peppers. And DON’T rub your eyes!! There is nothing worse than getting pepper oil in your eyes (even from sweet bell peppers).

I cut the tops off and then split the peppers down the center. Then taking my knife, I cut out the rib section with the seeds. I try to cut it all out in one piece with the seeds attached. Makes the clean up easier. Then thinly slice the pepper halves the long way into slivers. And finally chop the slivers.

Not terrible difficult, but like the corn it can get a bit messy with the little seeds.

The rest of this sweet corn chowder recipe is super easy. Pretty much just dump in, cook a bit and let it simmer a while to blend the flavors! Easy peasy 🙂

Mexican Sweet Corn Chowder
Corn, tomato, onion, bell & jalapeno peppers make a great soup

Have You Made Chowder Before?

Do you have any chowder recipes you’d like to share or are looking for? Or did you make any changes with this recipe?

Feel free to reach out to me through the contact form on the right or on my Contact page. I’d be happy to hear about them and even share those ideas here!

And don’t forget, if you aren’t sure of what you are doing in the kitchen but want to eat healthy, you can sign up for my FREE Cooking Basics how-to-tips! You’ll get an email every week for an entire year. That’s 52 helpful kitchen tips! Everything from how to make the perfect fried egg to different ways to prepare vegetables and how to freeze those fruits & veggies you find at the market 🙂

Enjoy and Be Healthy!

Print Recipe
Mexican Sweet Corn Chowder: With Jalapenos and Black Beans
Mexican Sweet Corn Chowder
Course Main Dish, Soup
Cook Time 45 minutes
Servings
people
Course Main Dish, Soup
Cook Time 45 minutes
Servings
people
Mexican Sweet Corn Chowder
Instructions
  1. In a 4-quart Dutch oven, heat olive oil over medium high heat. Sautee chopped onion and red bell peppers until soft, approximately 2-3 minutes.
  2. Mix in corn, tomato and minced jalapenos; cook additional 2-3 minutes.
  3. Stir in black beans, chicken broth, cumin, garlic powder, paprika, chili powder, oregano, salt and black pepper. Bring to a boil; reduce heat, cover and simmer 20 minutes.
  4. Blend in cream cheese, heavy cream and shredded cheese. Stir until cheese has melted and soup is heated through.
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