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Cuban Corn Chowder

1 onion, chopped
2 garlic cloves, minced
2 jalapeno chiles, seeded and minced, or pinch cayenne to taste
4 cups bouillon
2 teaspoons cumin
1 medium sweet potato, peeled and cut in small cubes
1 red bell pepper, chopped
4 cups frozen white sweet corn (or use kernels cut from fresh corn)
1 cup frozen peas
Freshly ground black pepper to taste

Cook the onion, garlic and jalapeno chiles in 1/2 cup of the bouillon to soften, about 5 minutes. Add the remaining bouillon, cumin and sweet potato. Bring to a boil, reduce the heat and simmer 15 minutes, or until the sweet potato is just getting tender. Use a hand blender briefly in the pot to give the soup a creamy but still chunky texture. Stir in the red pepper and corn, return the pot to boiling, and simmer 5 minutes more. Add the frozen peas and heat through. Ladle into soup bowls and pass the pepper mill.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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