Southwest Style Potato Corn Chowder
Warm, hearty, and brimming with bold flavors, this Southwest Style Potato Corn Chowder is the perfect comfort food with a zesty twist! Featuring tender russet potatoes, sweet corn, and a smoky blend of chili powder, cumin, and paprika, this creamy chowder captures the essence of southwestern cuisine in every spoonful. A quick blend of the soup creates a luscious texture while leaving satisfying chunks of veggies behind. Garnish with fresh cilantro and a sprinkle of cheddar cheese for the ultimate finish. Ready in just 45 minutes, this one-pot wonder is an easy, family-friendly meal that’s perfect for cozy weeknights or casual entertaining. Don’t miss the chance to savor this vibrant, veggie-packed recipe that’s sure to become a dinner favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 4 cups russet potatoes, peeled and cubed
- 2 cups frozen corn kernels
- 4 cups vegetable broth
- 1 cup whole milk
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional, for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.
Add the cubed potatoes, frozen corn kernels, vegetable broth, chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend a portion of the soup (about 1/3) directly in the pot to create a creamy base while keeping some of the potatoes and corn pieces intact. Alternatively, transfer 1/3 of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the whole milk and let the chowder gently heat through for 2-3 minutes. Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with chopped cilantro and shredded cheddar cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 67.8 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1052 mg | 81% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 7673 mg | 163% | |
*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.
