Red Lentil Corn Chowder with Southwestern Spices Recipe
This Red Lentil Corn Chowder is a hearty, rich soup bursting with spicy Southwestern flavors. It's easy to prepare and combines the natural sweetness of fresh or frozen corn with nutritious red lentils and creamy coconut milk. Perfect for a comforting meal that’s both flavorful and satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ red onion, diced
- 4 garlic cloves, minced
- ½ jalapeño pepper, minced (optional)
- 2 teaspoons ground cumin
- ½ teaspoon ancho chile powder
- ½ teaspoon oregano
- 3 cups vegetable broth
- 1 ¼ cups split red lentils
- 1 cup full-fat coconut milk
- 1 (14.5 ounce/411 gram) can diced tomatoes
- 1 cup fresh corn kernels (about 2 ears)
- 1 tablespoon lime juice
- 1 tablespoon cayenne pepper hot sauce, or to taste
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh cilantro
- Chopped scallions
Instructions
- Sauté Aromatics: Heat olive oil in a medium pot over medium heat. Add diced red onion and sweat for about 5 minutes until softened, stirring occasionally.
- Add Spices and Garlic: Incorporate minced garlic, jalapeño, ground cumin, ancho chile powder, and oregano. Sauté for 1 minute, stirring constantly until fragrant.
- Add Broth and Lentils: Pour in vegetable broth and red lentils. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes, stirring occasionally until lentils begin to soften but are not fully cooked.
- Add Coconut Milk, Tomatoes, and Corn: Stir in coconut milk, diced tomatoes, and corn kernels. Return to a simmer and cook for another 10 minutes, stirring occasionally until lentils are very soft and corn tender. Add water or extra broth if the chowder becomes too thick.
- Season and Finish: Remove from heat. Stir in lime juice and cayenne hot sauce. Season with salt and pepper to taste.
- Serve: Ladle chowder into bowls and garnish with chopped fresh cilantro or scallions if desired. Enjoy warm.
Notes
- For a milder flavor, omit the jalapeño and reduce or skip the cayenne pepper hot sauce.
- Use frozen corn out of season as a convenient substitute for fresh corn.
- Adjust the thickness of the chowder by adding extra broth or water if needed during cooking.
- This chowder can be stored in the refrigerator for up to 4 days and reheated gently on the stove.
- The soup pairs well with crusty bread or a simple green salad for a complete meal.
