Healthy(ish) cooking on a Budget(ish)

South of the Border Chowder

South of the Border Chowder

Today and Friday I’m bringing you two new soups that I’ve made recently and loved. Today, we have this vegan south of the border corn & potato chowder and on Friday I will share a roasted tomato and carrot soup! Hopefully the weather is cooling down wherever your reading this from and you are looking to curl up on the couch with an easy, tasty, and still healthy soup.

 

Print Recipe
South of the Border Chowder
chowder
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
chowder
Instructions
  1. In a large soup pot, heat olive oil over medium heat. Add onion, sauté until soft (about 3 minutes).
  2. Add garlic, carrots, and red pepper flakes, continue to sauté for another 3 minutes.
  3. Raise heat to high, add vegetable broth, potatoes, and pepper. Bring to a boil.
  4. Once boiling, lower heat to medium-low and simmer for about 20 minutes, until potatoes are soft.
  5. Pull about 1 cup of the soup out blend in a blender until thick. Add back into the soup.
  6. You can blend more if you prefer a thicker chowder.
  7. Add the corn, green onion, cilantro, and lime. Taste test, add more salt/pepper/red pepper if needed.
  8. Simmer for another 10-15 minutes to allow all the flavors to mix well.
  9. Serve hot with optional garnishes!
Recipe Notes

This recipe is vegan and vegetarian, dairy and gluten free, paleo and Whole30 friendly.  

Nutrition facts per serving: 272 calories, 6.5 of fat, 1.1g of saturated fat, 0mg of cholesterol, 731mg of sodium, 1344mg of potassium, 47g of carb, 6.8g of fiber, 6.1g of sugar, 9.1g of protein. 8% of Vitamin A, 12% of Vitamin C, 4% of Calcium, 18% of Iron.



6 thoughts on “South of the Border Chowder”

  • Ok. Didn’t get to this recipe the night I thought I would, but I made it tonight. Modified it a bit, as Ed does not like Jalapenos, and I had an abundance of zucchini and yellow squash in my pantry. Haha, Amanda, you know I can never follow a recipe exactly.
    I just spiralized about 1/2 of each squash into the soup and it just made it fuller. I added a bit more red pepper to make up for the lack of jalapenos, and I added 1/2 a red and 1/2 a yellow bell pepper.
    Ed gave it top ratings – He said kudos to Amanda! I loved it to. (Peter’s opinion doesn’t count for anything these days.)

  • This sounds yummy! Now that it’s winter, well winterish in Texas lol, I want to make some more soups. I like stuff i can throw in the crockpot in the morning and it’s ready by dinnertime.

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