Southwestern Corn and Red Pepper Chowder
Warm, hearty, and packed with vibrant flavors, this Southwestern Corn and Red Pepper Chowder is the perfect dish for cozy weeknights or casual entertaining. Bursting with the sweetness of corn, the smoky depth of paprika, and the gentle heat of cumin, this creamy chowder balances bold southwestern spices with a velvety finish from heavy cream or a dairy-free coconut milk option. Fresh red bell peppers and tender potatoes provide delightful texture, while a squeeze of lime and a sprinkle of cilantro brighten every spoonful. Ready in just under an hour, this one-pot recipe is a crowd-pleaser that’s both comforting and easy to prepare. Perfect for serving with crusty bread or tortilla chips, this chowder is guaranteed to be a new family favorite. Keywords: corn chowder, red pepper chowder, southwestern soup, creamy vegetable chowder, easy weeknight recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium red bell peppers, diced
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 large potato, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced red bell peppers to the pot and cook for 5 minutes, stirring occasionally.
Add the corn kernels, diced potato, ground cumin, smoked paprika, and dried oregano. Stir to coat the vegetables in the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are fork-tender.
Use an immersion blender to partially blend the chowder, leaving some chunks of vegetables for texture. Alternatively, transfer half of the mixture to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream (or coconut milk) and season with salt and black pepper. Heat through for 2-3 minutes, but do not let it boil.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with chopped cilantro.
Serve with lime wedges on the side for a bright, fresh finish.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 15.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 949 mg | 20% | |
*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.
