This Southwestern Corn Chowder recipe is perfect for late summer. The corn is fresh, and the soup is rich and velvety. The chowder can be made ahead of time and reheated or made in one pot on the stove.
This recipe is versatile and can be easily adapted to your liking. Add more or less corn, use different types of cheese, and add diced potatoes or other vegetables. The possibilities are endless!
For more Corn Inspired recipes, check out this Authentic Chipa Guazu, Sopa Paraguaya, Microwave Paraguayan Cheese Cornbread, Our Favorite Chipa Guazu, Corn Souffle Muffins, and Spoonbread,
How to Make Southwestern Corn Chowder
Note: The full instructions are provided on the recipe card below.
Heat oil and butter in a large saucepan or a Dutch oven over medium heat. Add onion, garlic, poblano, and red bell pepper and sauté until soft and fragrant, about 7 minutes. Add the flour and cook, constantly stirring, for 2 minutes.
Add the water, 1 cup of milk, chicken bouillon, cumin, coriander, and potatoes; bring to a boil; the soup will seem thick.
Reduce the heat to low, cover, and simmer, occasionally stirring so the potatoes don't stick to the bottom of the pan until the potatoes are tender, about 12 to 15 minutes.
If your potatoes are not tender at this point, continue simmering until they are. Meanwhile, in a blender, puree the remaining 1 cup of milk with 1 cup of corn until smooth.
Add the milk and corn mixture to the soup and the remaining 2 cups of corn and simmer until corn is tender (do not let the cream boil), about 5 minutes more.
Remove from heat, and stir in the sour cream, scallions, and cilantro. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve with lime wedges. Garnish with chopped bacon, if using.
Cook the bacon in a medium skillet over medium-high heat until the fat has rendered and the meat is crispy. Transfer the bacon to a paper towel-lined plate with a slotted spoon to drain any excess grease.
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Recipe
Easy Southwestern Corn Chowder
Ingredients
For the Corn Chowder
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 cups fresh corn kernels , scraped from 4 to 5 raw cobs
- 1 pound red or Yukon gold potatoes , cut into ½-inch pieces
- 1 medium yellow onion , diced
- 1 red bell pepper , diced
- 1 small poblano pepper, anaheim pepper or jalapeno , seeds, and ribs removed, chopped
- 3 garlic cloves , finely minced
- ¼ cup all-purpose flour
- 4 cups water
- 2 cups whole milk
- 1 tablespoon Knorr Chicken Flavored Bouillion , adjust to taste
- 2 teaspoons ground cumin; feel free to reduce the amount if desired
- ½ teaspoon ground coriander
- ⅓ cup sour cream , heavy cream, or half and half
- 3 scallions , dark green parts only, thinly sliced
- ¼ cup fresh chopped cilantro
- 1 lime , cut into wedges, for serving
- 4 slices bacon , sliced into 1-inch pieces, optional
Instructions
For the Southwestern Corn Chowder:
- Heat oil and butter in a large saucepan or a Dutch oven over medium heat. Add onion, garlic, poblano, and red bell pepper, and sauté until they become soft and fragrant for about 7 minutes. Add the flour and cook, constantly stirring, for 2 minutes. Add the water, 1 cup of milk, chicken bouillon, cumin, coriander, and potatoes; bring to a boil; the soup will seem thick. Reduce the heat to low, cover, and simmer, occasionally stirring, so the potatoes don't stick to the bottom of the pan, until the potatoes are tender, about 12 to 15 minutes; if your potatoes are not tender at this point, continue simmering until they are
- Meanwhile, in a blender, puree the remaining 1 cup of milk with 1 cup of corn until smooth. Add the milk and corn mixture to the soup and the remaining 2 cups of corn and simmer until corn is tender (do not let the cream boil), about 5 minutes more. Remove from heat, and stir in the sour cream, scallions, and cilantro. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve with lime wedges. Garnish with chopped bacon, if using.
For the Bacon Garnishing:
- Cook the bacon in a medium skillet over medium-high heat until the fat has rendered and the meat is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess grease.
Notes
Note: If you're making it in advance, I recommend you wait to add the sour cream, cilantro, and scallions until ready to serve it. That way, they'll stay fresh, and their flavors will be at their peak.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
