Southwestern Cheesy Corn Chowder
Indulge in the bold, comforting flavors of this Southwestern Cheesy Corn Chowder, a hearty dish that combines the sweetness of corn with a spicy kick from jalapeño and chipotle chili powder. Velvety and rich, this chowder is thickened to perfection with creamy russet potatoes and a generous helping of sharp cheddar cheese that melts into every spoonful. Aromatic spices like smoked paprika and cumin deliver a smoky Southwestern flair, while a splash of heavy cream creates a luxurious texture. Perfect for weeknight dinners or cozy gatherings, this easy-to-make chowder comes together in just 45 minutes and is packed with fresh ingredients for a vibrant, flavor-packed bowl. Serve it with a sprinkle of cilantro for a fresh finish, and pair with crusty bread or tortilla chips for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small jalapeño, seeded and finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 large russet potato, peeled and diced into small cubes
- 3 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chipotle chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped (optional)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, red bell pepper, and jalapeño. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.
Add the diced potato and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the potato is tender.
Stir in the corn kernels, heavy cream, smoked paprika, ground cumin, chipotle chili powder, salt, and black pepper. Simmer for an additional 5 minutes.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted and smooth.
Taste and adjust seasoning as needed. If the chowder is too thick, add additional broth or cream to reach your desired consistency.
Serve hot, garnished with chopped cilantro if desired. Enjoy your Southwestern Cheesy Corn Chowder!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 649 mg | 14% | |
*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.
