Chile Corn Chowder
Cozy up with a bowl of hearty and flavorful Chile Corn Chowder, a Southwest-inspired delight that combines creamy textures with a smoky, spicy kick. This satisfying soup features tender russet potatoes, sweet corn, and roasted green chiles simmered in a rich vegetable broth, then blended to the perfect balance of chunky and creamy. Infused with smoked paprika and ground cumin, every spoonful delivers a burst of warmth and depth. Finished with a swirl of heavy cream, a sprinkle of fresh cilantro, and a squeeze of lime, this 45-minute recipe is perfect for weeknight dinners or casual gatherings. Whether served as a main course or alongside crusty bread, this gluten-free chowder is a comforting classic with a modern twist.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 celery stalks, diced
- 2 medium russet potatoes, peeled and diced
- 1 cup roasted green chiles, chopped (or canned, drained)
- 3 cups sweet corn kernels (fresh, frozen, or canned and drained)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 4 lime wedges (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and diced celery, cooking for an additional 2-3 minutes until fragrant.
Add the diced potatoes, roasted green chiles, and sweet corn kernels to the pot.
Pour in the vegetable broth, and bring the mixture to a boil over high heat.
Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup slightly to create a creamy texture while leaving some chunks for a hearty consistency. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, smoked paprika, ground cumin, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld.
Taste and adjust seasoning with additional salt, pepper, or spices as needed.
Serve hot, garnished with chopped fresh cilantro and lime wedges on the side for extra zing, if desired.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 5680 mg | 247% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 73.4 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6588 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
