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