Corn and Green Chili Chowder
Savor the comforting warmth of Corn and Green Chili Chowder, a hearty and flavorful dish brimming with tender russet potatoes, sweet corn, and smoky fire-roasted green chilies. With a creamy broth seasoned with cumin and smoked paprika, this chowder delivers a perfect balance of mild heat and silky richness. Simple to prepare in under an hour, it starts with a sauté of aromatic onion, garlic, and jalapeño, then finishes with a luxurious splash of heavy cream. Ideal for cozy weeknight dinners or as a star player at casual gatherings, this one-pot wonder pairs beautifully with crusty bread or a crisp side salad. Perfect for fans of comforting soups with a Southwestern twist, this recipe is guaranteed to warm you from the inside out!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 jalapeño, diced (seeds removed for less heat)
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 2 4-ounce cans fire-roasted green chilies, diced
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion and sauté for 5 minutes, or until translucent.
Stir in the minced garlic and diced jalapeño. Cook for an additional 1-2 minutes, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1 minute, stirring constantly.
Slowly pour in the broth while whisking to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes and simmer for 15 minutes, or until the potatoes are tender.
Stir in the corn kernels and green chilies. Simmer for 5 more minutes.
Lower the heat and stir in the heavy cream, cumin, smoked paprika, salt, and black pepper. Allow the chowder to heat through without boiling, about 5 minutes.
Taste the chowder and adjust seasoning as needed.
Serve hot, garnished with chopped cilantro if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6229 mg | 271% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 50.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4288 mg | 91% | |
*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.
