Red Lentil Corn Chowder

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Simmered in coconut milk and broth with southwest flavours, red lentils and corn makes a good hearty chowder."

Original recipe yields 4 servings
OK
  • FOR TOPPINGS (optional - pick your favorites)

Nutritional

  • 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

Step 1

Coat the bottom of a medium pot with oil and place over medium heat; when oil is hot, add onion and jalapeño, if using.

Step 2

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.

Step 3

Add 2 cups broth, coconut milk, beer (or another cup of broth), and lentils.

Step 4

Bring to a simmer and lower heat.

Step 5

Allow to simmer, uncovered, for 10 minutes, stirring occasionally.

Step 6

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.

Step 7

Add up to an additional cup of broth during cooking if the mixture becomes too thick.

Step 8

Remove from heat and season with hot sauce, salt and pepper to taste.

Step 9

Ladle into bowls and top with toppings of choice.

Tips & Variations


No special items needed.

Related

ellie

This is good chowder/soup which we enjoyed. We used chicken broth instead of the vegetable broth, the jalapeño and hot sauce, but otherwise made as directed. We used light coconut milk and 1 cup of ale. A very nice enjoyable soup/chowder. Thanks for sharing!

review by:
(11 Dec 2020)