Delicious, wholesome and easy to find ingredients come together fast for this Mexican style, creamy corn chowder recipe. Always a crowd pleaser, you'll love this simple and unique recipe!


- Butter - Onion - Red Bell Pepper - Poblano Pepper - Garlic - Flour - Chicken Stock - Corn Kernels

Melt butter in a Dutch oven on medium heat. Add diced onion and peppers and sauté 3-4 minutes until softened. Add garlic and sauté 1 more minute.

Stir in flour and cook while stirring for 1-2 more minutes, until it is starting to bubble.

Pour in vegetable stock, whisking until flour is incorporated into the broth with no lumps left. Add sweet corn kernels, potato, cream, salt, pepper, and paprika.

Add remaining ingredients (lime juice, vinegar, diced tomatoes and cilantro), stir and let simmer five minutes until hot.

Season with extra salt and fresh black pepper if you like, then serve and enjoy!

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