Fresh corn is so good this time of year.  When I created this chowder I was interested in making a corn chowder with a Baja twist, but I wanted a chowder that celebrated the crisp sweetness of the corn and did not drown it out with too many other flavors…it deserves to be the star!  This chowder will thicken the longer it sits.  If it becomes too thick, add some water or some more broth.  I also like to have different textures in my chowder.  You are more than welcome to blend all of the soup…I prefer to blend some of the soup and keep some of the corn and veggies chunky.

Below I listed some flavor options for those who are looking for a little more zing.  This time I made the chowder as it is written in the recipe below without the flavor options…I will add those next time I make the chowder.

INGREDIENTS – Serves 4-6

1-2Tbs. olive oil
1 yellow onion, finely diced
1 red bell pepper, finely diced
¾ cup celery, finely diced
¾ cup carrot, finely diced
2 tsp salt
1 tsp ground coriander
3 cups corn (I used grilled corn)
32 ounces vegetable broth
6 corn tortillas, browned
Pepper to taste


½-1 jalapeno, very finely diced
1 tsp. cumin


Chopped cilantro
Dash paprika (for color)
Lime wedges


Collage 1 Baja Corn Chowder

Heat the olive oil in your soup pot over medium heat and sauté the onion, bell pepper, celery, and carrot (and jalapeno if using).

After sautéing for 5-7 minutes, add the coriander, salt, and pepper (and cumin if using).  Mix well to combine.

Add the corn and mix well.

Collage 2 Baja Corn Chowder

Pour the broth into the vegetable mixture and bring to a boil.  Once the soup has reached a boil, reduce the heat to simmer.  Place the tortillas onto the top of the soup for 2-3 minutes (this will soften them).

Remove the tortillas from the top of the soup and put them in your blender (I use my Vitamix).  Pour 6-8 ladles of soup and veggies over the tortillas.

Very carefully blend the tortillas and soup (Always be VERY careful when blending hot liquids).  You may need to do the blending in two batches.

Return the blended soup to the soup pot and mix well.

The soup is now ready to be served with the cilantro, lime, and a dash of paprika.

Baja Corn Chowder compress 11

For a printable version of this recipe click here.


Filed under Gluten Free, Recipes, Soup, Vegan, Vegetables, Vegetarian

8 responses to “BAJA CORN CHOWDER

  1. That’s just gorgeous and I bet it would be so good with leftover grilled corn. Great recipe.

  2. This sounds so good I’ve never made a corn chowder and love the corn tortillas in there to make it thicker, genius!! I’ll definitely go for all the flavourings and toppings when the fresh corn makes an appearance here. Not long now! 😀

  3. This looks delicious!!! It’s right up my alley. Can’t wait to try it out!

  4. Pingback: MEXICALI CHOP – With Crunchy Tortilla Strips | VEGGIE GRETTIE


  6. I just made this and it is excellent! Thanks!

  7. Steph

    How well do you think this would work without the corn tortillas? Still yummy?

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