Tomato Corn Chowder

The challenge for No Croutons Required this month was to recreate a soup or salad from a restaurant that has left a lasting impression. My contribution to the copycat round is this tomato corn chowder that I would always order when I visited Under the Volcano here in London Ontario. Unfortunately, this delicious soup is no longer on their menu, but thankfully, I was able to get a basic idea of the ingredients thanks to my friend Mike and have come up with my own creamy version. I have made it before, but this time I was able to replicate this Mexican soup more to my liking.

Tomato Corn Chowder

2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 large jalapeno pepper, finely chopped
1 1/2 teaspoons of sea salt
1 teaspoon of freshly cracked black pepper
2 teaspoons of sugar
1 1/2 teaspoons of dried oregano
3/4 teaspoon of cayenne
a dash of turmeric
1 teaspoon of ground cumin
1 teaspoon of mustard powder
juice from half a fresh lemon
1 medium potato, finely chopped
3 cups of tomato juice
500 grams of frozen corn
1 cup of cream

Heat the olive oil in a large pot over medium heat. When hot, add the onion to the pan and stir and fry for roughly 5 minutes. Add the garlic and jalapeno peppers to the pot and fry for a few more minutes. Now add the oregano, cayenne, sugar, salt, pepper, turmeric, cumin, mustard powder, lemon juice, potato, corn and tomato juice. Bring to boil, reduce the heat to low and simmer, uncovered for roughly 10 - 15 minutes.

Add the cream to the pot and simmer for another 5 minutes over low heat.

Partially blend the soup with an immersion blender or in batches in a food processor or blender.

Garnish with freshly grated cheese if desired.

More Mexican recipes from Lisa's Vegetarian Kitchen:
Roasted Corn and Jalapeño Cheese Soup
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Guacamole
Black Bean & Corn Bake with Cheese Topping
Lisa's Refried Beans

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