Fiesta Corn Chowder
Dive into a bowl of comfort with Fiesta Corn Chowder, a hearty and flavorful soup that brings a zesty twist to classic chowder. This creamy dish is brimming with sweet corn, tender potatoes, and vibrant vegetables like red bell pepper and jalapeño, all simmered in a spiced broth infused with smoky paprika, chili powder, and cumin. A touch of heavy cream and melted cheddar cheese adds velvety richness, while fresh cilantro and crunchy tortilla chips make for the perfect finishing touch. Ready in under an hour, this versatile recipe is an ideal weeknight meal and can easily be customized with chicken or kept vegetarian with veggie broth. Whether you’re craving a cozy dinner or a fiesta in a bowl, this Southwest-inspired corn chowder has you covered!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium jalapeño, finely diced (seeds removed for less heat, optional)
- 3 units garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 medium russet potato, peeled and diced
- 3 cups frozen or canned corn kernels (drained if canned)
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 cup tortilla chips (optional, for garnish)
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, bell pepper, and jalapeño. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the all-purpose flour over the vegetable mixture and cook, stirring constantly, for 2 minutes to create a roux.
Gradually whisk in the chicken or vegetable broth until smooth. Bring the mixture to a gentle simmer.
Add the diced potatoes and cook for 10-15 minutes, or until the potatoes are tender.
Stir in the corn kernels, heavy cream, smoked paprika, ground cumin, chili powder, salt, and black pepper. Simmer for another 5 minutes, stirring occasionally.
Using an immersion blender, blend the chowder slightly to thicken it, leaving some chunks of vegetables for texture. (Alternatively, transfer a portion of the chowder to a blender, blend, and return to the pot.)
Stir in the shredded cheddar cheese and cook until melted and incorporated.
Taste and adjust seasoning if needed. Serve hot in bowls, garnished with fresh cilantro and tortilla chips, if desired.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 94.1 g | 470% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 8593 mg | 374% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 48.4 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1076 mg | 83% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3973 mg | 85% | |
*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.
