This creamy, chunky chowder is wholesome comfort food. You won’t find any full-fat creams in our recipe. We’ve thickened things up with a dairy-free coconut milk alternative to keep the calories nice and light. With smoky paprika, fiery chilli, garlic and lime, every spoonful has a Mexican-inspired twist that’s moreish, hearty and slimming friendly.
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This flavourful, hearty Mexican-Style Chowder is a hug in a bowl. To keep things lower on calories without compromising on comfort, we’ve skipped the double cream for a dairy-free coconut milk alternative.
Every spoonful is comforting and exciting, thanks to a blend of Mexican-inspired flavours from garlic, chilli powder, smoky paprika and coriander. With plenty of chopped colourful veg, potatoes, beans and sweetcorn bubbling away in the pot, this veggie-friendly dish is filling and jam-packed with flavour.
Chowder should be chunky and satisfying, so we’ve blended a few ladlefuls of chowder and stirred it into the mixture, to thicken things up a bit. The results are velvety, tasty and best of all, slimming friendly! Now’s your cue to grab a crusty wholemeal bread roll…
What diets is this Mexican-Style Chowder suitable for?
This Mexican-Style Chowder recipe is suitable for vegetarian diets.
You can make it for gluten-free diets, as long as you substitute the stock cubes for a gluten-free alternative.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Mexican-Style Chowder?
You don’t need any fancy ingredients to make this super simple chowder. You’ll want to buy a dairy-free coconut milk alternative, if you don’t already have some in. We tend to go with Alpro or Koko.
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Spray a large saucepan with low-calorie cooking spray and sauté the onions and peppers over a medium heat for 6-8 minutes, until softened.
Add the garlic, chilli powder, smoked paprika, and cumin, and continue to cook for a minute until the spices become fragrant.
Add the stock cubes to the boiling water. Add the coconut milk, stock, potatoes and sweetcorn. Bring to a simmer, cover and cook for 15-20 minutes, until the potatoes are soft.
Remove the pan from the heat and take out 3 or 4 ladlefuls of the chowder and place in a separate jug. Blitz with a hand blender until smooth. Return to the pan and stir. This will thicken the chowder and produce a creamy, velvety texture.
Put the pan back on the stove, add the black beans, lime juice and coriander.
Season with some salt and pepper, if you wish.
Allow to warm through, then ladle into warmed bowls and serve.
What could I serve with this Mexican-Style Chowder?
You can serve this warming chowder with a wholemeal bread roll (for an additional 144 calories), or make it even heartier with a slimming-friendly side dish:
How do you know when Mexican-Style Chowder is cooked?
You should cook this Mexican-Style Chowder until the potatoes are softened. This will take around 15-20 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Mexican-Style Chowder in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Mexican-Style Chowder in the fridge for approximately 3 days or so.
Can I freeze Mexican-Style Chowder?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the recipe name and the date you’re freezing it.
How do I reheat Mexican-Style Chowder?
To reheat from chilled, place your portion in a microwave-proof container with loosely-fitting lid. Heat for 4-7 minutes until piping hot, stirring halfway through.
If you’re cooking from frozen, allow to defrost overnight and heat covered in the microwave for 2-3 minutes. Stir, and then cook for a further 1-2 minutes until piping hot.
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This Mexican-Style Chowder is pure comfort food! Every spoonful has a spicy twist with smoky paprika, fiery chilli, zesty lime and garlic.
- KCals 197
- Carbs 30G
- Spray a large saucepan with low-calorie cooking spray and sauté the onions and peppers over a medium heat for 6-8 minutes, until softened.
- Add the garlic, chilli powder, smoked paprika, and cumin, and continue to cook for a minute until the spices become fragrant.
- Add the stock cubes to the boiling water. Add the coconut milk, stock, potatoes and sweetcorn. Bring to a simmer, cover and cook for 15-20 minutes, until the potatoes are soft.
- Remove the pan from the heat and take out 3 or 4 ladlefuls of the chowder and place in a separate jug. Blitz with a hand blender until smooth. Return to the pan and stir. This will thicken the chowder and produce a creamy, velvety texture.
- Put the pan back on the stove, add the black beans, lime juice and coriander.
- Season with some salt and pepper, if you wish.
- Allow to warm through, then ladle into warmed bowls and serve.
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