Southwestern Corn Chowder
Southwestern Corn Chowder is a rich, comforting soup made with sweet corn, yielding vegetables, and aromatic spices like chili and cumin. With beans, peppers, and fresh herbs, it balances sweetness and heat better. Hearty and comforting, it’s great on its own or served with bread or tortilla chips.
Ingredients
• 2–3 tbsp olive oil or unsalted butter
• 1 large yellow onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1–2 jalapeños, seeded and minced (to taste)
• 4 cloves garlic, minced
• 2 tsp chili powder
• 1½ tsp ground cumin
• 1 teaspoon smoked paprika (or regular sweet paprika)
• ¼ tsp cayenne (optional)
• Use 4 cups of corn kernels, either fresh from 6 to 8 ears or frozen.
• 2–3 medium Yukon Gold potatoes, peeled and ½-inch diced
• Use 4 cups of low-sodium chicken or vegetable broth for a rich soup base.
• Add 1 cup heavy cream, half-and-half, or full-fat coconut milk for extra richness.
• ½–1 cup canned black beans, drained and rinsed (optional)
• 2 cups cooked shredded chicken (optional)
• Chop ½ cup of fresh cilantro and save some extra to sprinkle on top when serving.
• Fresh juice from 1 lime, plus extra lime wedges for serving
• Add kosher salt and freshly ground black pepper as needed.
Instructions
1. Warm a large pot over medium heat to sauté the aromatics. Add oil or butter. Sauté the onion with a pinch of salt for 4–5 minutes until translucent.
2. Mix in the bell peppers and jalapeños, along with the garlic. Cook 3–4 minutes. Stir in the garlic and cook for 30–45 seconds until aromatic.
3. Bloom spices: Sprinkle in chili powder, cumin, smoked paprika, and cayenne if using. Stir 30 seconds.
4. Add corn and potatoes: Add corn kernels and diced potatoes. Sprinkle a small amount of salt and pepper to taste. Toss to coat.
5. Simmer: Pour in broth. Bring the soup to a gentle boil, then lower the heat and let it simmer for 12–15 minutes, until the potatoes are soft and easily pierced.
6. Thicken: Blend about one-third of the soup with an immersion blender (or blend 2–3 cups in a blender and return it to the pot).
7. Stir in cream, half-and-half, or coconut milk. Simmer on low 2–3 minutes. Do not boil hard.
8. Add mix-ins: Fold in black beans and/or shredded chicken if using. Warm through 2–3 minutes.
9. Brighten: Turn off the heat. Stir in cilantro and lime juice. Taste and adjust salt, pepper, and lime.
10. Serve: Ladle into bowls. Garnish with tortilla strips, sliced avocado, shredded cheese, jalapeños, crispy bacon, or a spoonful of sour cream.
Notes
- Heat control. For mild chowder, remove jalapeño seeds and skip cayenne. Add finely chopped chipotle peppers in adobo for an extra kick of heat in your chowder.
- Vegan version: Use vegetable broth and coconut milk or cashew cream. Skip bacon and chicken.
- Cook the corn: Over high heat until it’s lightly blackened for a deep, smoky flavor.
- Too thick? Stir in a splash of warm broth. Too thin? Simmer uncovered for a few minutes.
- Storage: Refrigerate 3–4 days or freeze up to 2 months (freeze before adding dairy for Optimal texture).
- Reheat gently: Warm over low heat and finish with fresh lime and cilantro.
- Make it your own: Try roasted poblanos, sweet potatoes, or smoked sausage for new layers of flavor.