Chile-Corn Chowder

Serves: 6
Total Calories: 157


4 cups vegetable stock
1 onion, chopped
2 tomatoes, chopped
2 potatoes, chopped
1 carrot, diced
1 stalk celery, minced
2 -3 cloves garlic, minced
1 cup frozen or fresh corn, cut form the cob
1/2 cup arrowroot or cornstarch, dissolved in 1/2 cup soymilk or rice milk
1/4 cup chopped mild chiles
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
cayenne pepper or hot sauce, to taste
1 cup soy milk or rice milk
1 cup grated soy Cheddar cheese or jalapeño Jack cheese (optional)
1/4 cup minced fresh cilantro for garnish


In a large pot or soup kettle, combine all the ingredients except the soymilk or rice milk, cheese, and cilantro. Cook uncovered about 30 minutes, or until all of the vegetables are tender. Add the milk and cheese, and cook another 10 minutes, or until it begins to thicken.

Variations: You can add bell peppers, mushrooms, zucchini or any other squash, and a half a cup of black or red beans.

Fun Fact: Renowned artist Georgia O'Keeffe (November 15, 1887–March 6, 1986) is chiefly known for her paintings of flowers, rocks, shells, animal bones, and landscapes, which she often transformed into powerful abstract images. She fell in love with New Mexico on her first visit, moved there permanently in 1949, and remained there until her death at the age of 98. The Georgia O’Keeffe Museum in Santa Fe features the largest repository in the world of her work.

Nutritional Facts:

Serves: 6
Total Calories: 157
Calories from Fat: 57

This Chile-Corn Chowder recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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