Print

Red Lentil Corn Chowder Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

This Red Lentil Corn Chowder is a rich, hearty, and flavorful soup inspired by spicy Southwestern flavors. Easy to make and perfect for using fresh summer corn or frozen corn off-season, it combines red lentils, coconut milk, and spices for a creamy, comforting meal.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • ½ red onion, diced
  • 4 garlic cloves, minced
  • ½ jalapeño pepper, minced (optional)
  • 2 teaspoons ground cumin
  • ½ teaspoon ancho chile powder
  • ½ teaspoon oregano
  • 3 cups vegetable broth
  • 1 ¼ cups split red lentils
  • 1 cup full-fat coconut milk
  • 1 (14.5 ounce/411 gram) can diced tomatoes
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 tablespoon lime juice
  • 1 tablespoon cayenne pepper hot sauce, or to taste
  • Salt and pepper, to taste

Optional Toppings

  • Chopped fresh cilantro
  • Chopped scallions

Instructions

  1. Sauté Onion: Heat olive oil in a medium pot over medium heat. Add diced red onion and sweat for about 5 minutes until softened, stirring occasionally.
  2. Add Aromatics and Spices: Stir in minced garlic, jalapeño, ground cumin, ancho chile powder, and oregano. Sauté with onions for about 1 minute until fragrant, stirring constantly.
  3. Cook Lentils: Add vegetable broth and split red lentils, raise heat to high and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally, until lentils start to soften but are not fully cooked.
  4. Add Remaining Ingredients and Simmer: Stir in coconut milk, diced tomatoes, and corn kernels. Bring back to a simmer and cook for another 10 minutes until the corn is tender and lentils are fully soft. Add water or more broth if soup becomes too thick.
  5. Finish and Serve: Remove from heat. Stir in lime juice and cayenne hot sauce. Season with salt and pepper to taste. Ladle into bowls and top with chopped cilantro and scallions if desired. Serve warm.

Notes

  • The jalapeño is optional; you can adjust the spice level to your preference.
  • You can substitute frozen corn for fresh when out of season.
  • If the soup thickens too much while simmering, add extra water or vegetable broth to reach desired consistency.
  • This soup stores well in the refrigerator for up to 4 days and also freezes nicely.

Find it online: https://cookedbysarah.com/red-lentil-corn-chowder-recipe/