Red Lentil Corn Chowder
November 17, 2020
"Simmered in coconut milk and broth with southwest flavours, red lentils and corn makes a good hearty chowder."
- FOR TOPPINGS (optional - pick your favorites)
- Serving Size: 1 (419.1 g)
- Calories 428.8
- Total Fat - 18.4 g
- Saturated Fat - 12.7 g
- Cholesterol - 0 mg
- Sodium - 655.6 mg
- Total Carbohydrate - 49.7 g
- Dietary Fiber - 18.8 g
- Sugars - 6 g
- Protein - 16.7 g
- Calcium - 73.8 mg
- Iron - 6.2 mg
- Vitamin C - 18.7 mg
- Thiamin - 0.5 mg
Coat the bottom of a medium pot with oil and place over medium heat; when oil is hot, add onion and jalapeño, if using.
Sauté until onion is softened, about 5 minutes; add garlic, cumin, ancho chile powder and oregano, and sauté about 1 minute more, until very fragrant.
Add 2 cups broth, coconut milk, beer (or another cup of broth), and lentils.
Bring to a simmer and lower heat.
Allow to simmer, uncovered, for 10 minutes, stirring occasionally.
Add corn and tomatoes to pot allow to continue simmering unit the lentils fall apart and corn has reached desired tenderness, about 10 minutes more.
Add up to an additional cup of broth during cooking if the mixture becomes too thick.
Remove from heat and season with hot sauce, salt and pepper to taste.
Ladle into bowls and top with toppings of choice.
Tips & Variations
No special items needed.