Mexican Corn Chowder


  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 2 c. frozen sweet corn
  • 2 c.  diced potatoes
  • ½ c. finely diced red bell pepper
  • 2 c. water
  • 3 Tbsp. McKay’s chicken style seasoning
  • 1 tsp. VegeSal or all purpose vegetable seasoning
  • salt to taste
  • ½ tsp. ground cumin
  • 1 – 4oz. can chopped green chiles
  • 2 tsp. chopped jalapeño
  • 2 Tbsp. agave nectar, or use sweetener of choice
  • 3 c. almond or soymilk
  • 4 Tbsp. flour


  1. In a large saucepan combine the first 12 ingredients. Bring to a boil.
  2. Reduce heat and simmer for about 10 minutes or until potatoes are tender yet firm.
  3. In a separate bowl, stir together the almond milk, agave nectar and flour. Slowly add to hot vegetable making sure to keep stirring.
  4. Cook and stir until thickened and bubbly, about 2 minutes. Serve hot.
Browse Cook(s): Cinda Sanner
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.