Mexican Potato Corn Chowder

Try this hearty bowl of comfort, featuring potatoes, pinto beans, peppers, sweet corn, and spinach – perfect on a chilly night.

It’s officially autumn now. The leaves are transitioning from shades of green to vibrant hues of yellow, orange, red, and brown. It’s absolutely stunning. Since I grew up in southern Florida, I had no idea this natural phenomenon even occurred until I left the state as a young adult in pursuit of my career.

My husband and I now have the distinct pleasure of experiencing this incredible seasonal shift in our very own neighborhood, literally right across the street. To his dismay, I have gone out to the same spot every day this past week to take a photo. For whatever reason, I feel compelled to treasure and document this transformation. I find it fascinating and beautiful.

As I was uploading the photos for this post, it occurred to me that this Mexican Potato Corn Chowder shares a similar color palette as the photos I’ve been taking of the foliage across the street. It caught me off guard a little, but in a good way.

Of course there isn’t a blue sky or white clouds in this chowder; but the golds, reds, yellows, and greens are all certainly peeking through in similar proportions. I think nature is pretty amazing. Don’t you?

This Mexican Potato Corn Chowder is incredible comfort food! According to Google, comfort food can be sentimental or nostalgic – something that reminds someone of their home or culture. But it can also be a food that is highly caloric, contains a lot of carbohydrates, or simple preparation.

This soup can definitely be sentimental and nostalgic. But I don’t think this soup is highly caloric. However, since it does contain wholesome nutrient-dense complex carbohydrates and is very simple to prepare, I’m sticking to my claim that this Mexican Potato Corn Chowder is indeed comfort food.

Honestly, I think it’s the russet potatoes, though you can use any potato you like. Potatoes are incredibly healthy and nutritious. As a whole food, they contain potassium and vitamin C. And due to their nutrient-dense complex carbohydrate composition, potatoes are also wholly satisfying. They’re inexpensive, easy to prepare, and delicious. I never met a potato I didn’t like. And this chowder does a fine job spotlighting these tasty spuds.

In addition to the russet potatoes, this Mexican Potato Corn Chowder also contains pinto beans, red pepper, green pepper, jalapeño, sweet corn, and spinach. It’s hearty and delicious; and perfect for chilly autumn weather. So grab a nice warm sweater and a spoon. It’s time to enjoy this delicious chowder!

I hope you enjoy this Mexican Potato Corn Chowder as much as I do.  Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   And subscribe for new recipes today!!

I’m just starting out and would love to see your results.  Enjoy!!

Ingredients

• 1 cup dry pintos, soaked overnight* (or 2 cans, rinsed)
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 poblanos, chopped
• 3-4 cups almond milk
• 1 cup vegetable broth
• 4-5 russet potatoes, coursely chopped (5 cups)
• 1 jalapeno, minced
• 2 Tbsp garlic, minced
• 2-3 Tbsp cumin
• 2 tsp smoked paprika
• 2 tsp oregano
• 1/2 tsp ground black pepper
• 4 cups corn
• 1 cup spinach, chopped
• 1/2 cup cilantro, chopped
• 1/2 cup nutritional yeast
• Salt and pepper to taste (optional)
• Cilantro, green onions, and/or avocado (optional)

Instructions

1. Rinse the soaked beans, and cook in a pressure cooker for 7 minutes. Allow pressure to release naturally.

1. Meanwhile, sauté the onions and peppers over medium-low heat, until crisp tender.  Add a little vegetable broth or water as needed to prevent sticking. 
2. Stir in garlic and sauté 1-2 minutes.
3. Add milk, vegetable broth, and potatoes, and stir in spices and herbs.  Cook for 10-15 minutes, until tender.

1. Stir in the cooked pinto beans, corn, spinach, nutritional yeast, and cilantro.
2. Simmer 5-10 more minutes.
3. Check the consistency and texture.  If you’d like to make it thicker, use an immersion blender to blend a portion of the potatoes.  It will get thick quick.*  If you’d prefer it thinner, pour in a little  more milk or broth to get it the way you like it.
4. Adjust the seasonings to your taste preference.
5. Garnish with fresh cilantro, green onions, and/or avocado, as desired.

Notes

The more you stir this Mexican Potato Corn Chowder, the more the potatoes will thicken the liquid mixture naturally.  To thicken it up even more, use an immersion blender, until desired consistency is reached.  This really depends on the type and size of potatoes used.

This chowder is awesome as leftovers the next day. Just know that you may need to add more plant milk to get it back to a chowder consistency.

Mexican Potato Corn Chowder

Rachele (Pebbles and Toast)

Try this hearty bowl of comfort, featuring potatoes, pinto beans, peppers, sweet corn, and spinach – perfect on a chilly night.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

soaking beans 12 hours hrs

Course Soup

Cuisine American, Mexican, Vegan

Servings 6

Equipment

• stovetop
• Immersion Blender

Ingredients

  

• 1 cup dry pintos soaked overnight* (or 2 cans, rinsed)
• 1 onion chopped
• 1 red bell pepper chopped
• 2 poblanos chopped
• 3-4 cups almond milk
• 1 cup vegetable broth
• 4-5 russet potatoes coursely chopped (5 cups)
• 1 jalapeno minced
• 2 Tbsp garlic minced
• 2-3 Tbsp cumin
• 2 tsp smoked paprika
• 2 tsp oregano
• ½ tsp ground black pepper
• 4 cups corn
• 1 cup spinach chopped
• ½ cup cilantro chopped
• ½ cup nutritional yeast
• Salt and pepper to taste optional
• Cilantro green onions, and/or avocado (optional)

Instructions

 

• Rinse the soaked beans, and cook in a pressure cooker for 7 minutes. Allow pressure to release naturally.
• Meanwhile, sauté the onions and peppers over medium-low heat, until crisp tender. Add a little vegetable broth or water as needed to prevent sticking.
• Stir in garlic and sauté 1-2 minutes.
• Add milk, vegetable broth, and potatoes, and stir in spices and herbs. Cook for 10-15 minutes, until tender.
• Stir in the cooked pinto beans, corn, spinach, nutritional yeast, and cilantro.
• Simmer 5-10 more minutes.
• Check the consistency and texture. If you’d like to make it thicker, use an immersion blender to blend a portion of the potatoes. It will get thick quick.* If you’d prefer it thinner, pour in a little more milk or broth to get it the way you like it. I like mine thick so I used an immersion blender.
• Adjust seasonings to your taste preference.
• Garnish with fresh cilantro, green onions, and/or avocado, as desired.

Notes

The more you stir this stew, the more the potatoes will thicken the liquid mixture naturally. To thicken it up even more, use an immersion blender, until desired consistency is reached. This really depends on the type and size of potatoes used.

Keyword beans, chowder, corn, gluten-free, oil-free, plant-based, potato, tex-mex, vegan