Roasted Corn Chowder + Chicken, Cilantro & Lime {Gluten-free}

Pinterest has been the reason for so many delicious meals in my house, lately. And this recipe will forever remain in the Taylor Family recipe book! It was delicious! The cilantro and lime bring out the flavors, the chipotle peppers add that smoky flavor to the dish, and the sweetness of the coconut milk balances the spice. 

You will go back for more! I promise!


1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon curry 
1 teaspoon chili powder
4-5 cloves fresh garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed ( I used a can of sweet corn, drained.) 
1 large sweet potato, peeled, diced
1 14-oz can diced tomatoes
4 oz. can chopped chipotle peppers
1 quart light vegetable broth (I used chicken broth.)
1 14-oz can coconut milk
2 cups chicken ( I had 1 large piece of chicken thighs, so I used that. You can also substitute with organic tofu if you want to make this dish vegetarian.)
Salt and ground pepper, to taste

To serve:

3 tablespoons fresh chopped cilantro
Fresh lime juice from 1 juicy lime


Heat the olive oil in a large soup pot over medium heat and stir in the cumin powder, curry  powder and chili powder; cook for one minute to infuse the oil with spice.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the corn, sweet potato, canned tomatoes, chipotle peppers; stir and let cook for three minutes. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so. 

Add the coconut milk chicken. Stir and season with salt and ground pepper. Heat through gently- please do not boil it.

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. 

Garnish with a lime wedge and pass out the spoons. Slurp. Smile.

Serves 6-8.

{Borrowed and modified this recipe from}


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