Corn Chowder Recipe
Pickled jalapeño, hominy crisp, smoked paprika crema
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Ingredients
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Chowder Ingredients
Method
Cooking Directions
Add Corn and Potatoes
Stir in the corn kernels and diced potatoes, cooking for another 5 minutes.
Simmer
Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes, or until the potatoes are tender.
Blend and Season
Using an immersion blender, blend the soup until smooth, then stir in the coconut milk, smoked paprika, salt, and black pepper. Simmer for an additional 5 minutes.
Serve
Ladle the chowder into bowls, top with a drizzle of smoked paprika crema, pickled jalapeños, and fresh cilantro.
