Southwestern Corn Chowder
Dive into a bowl of creamy, smoky, and flavor-packed Southwestern Corn Chowder, a hearty twist on classic comfort food that’s perfect for any season. Bursting with fresh corn, tender russet potatoes, and a vibrant medley of sautéed onion, red bell pepper, and jalapeño, this chowder is elevated with bold Southwestern spices like smoked paprika, cumin, and chili powder. Finished with a splash of heavy cream for luxurious richness, it’s partially blended for the perfect balance of creamy and chunky textures. Customize each serving with zesty lime, fresh cilantro, crunchy tortilla strips, and optional cheddar cheese for a restaurant-style garnish. Simple to prepare in under an hour, this satisfying vegetarian soup is a one-pot wonder destined to be a family favorite. Perfect for cozy dinners, meal prep, or entertaining, Southwestern Corn Chowder is a delicious, wholesome dish you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 small, seeded and diced jalapeño
- 4 cups fresh or frozen corn
- 2 medium, peeled and diced russet potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cup freshly chopped cilantro
- 1 cut into wedges lime
- 0.5 cup (optional, for garnish) shredded cheddar cheese
- 0.25 cup (optional, for garnish) sliced green onions
- 1 cup (optional, for garnish) tortilla strips
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced yellow onion and red bell pepper, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic and diced jalapeño, cooking for 1-2 minutes until fragrant.
Add the corn, diced potatoes, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.
Using an immersion blender, partially blend the chowder to your desired consistency, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream, smoked paprika, ground cumin, chili powder, salt, and black pepper. Simmer on low heat for another 5 minutes.
Taste and adjust seasonings as desired.
Ladle the chowder into bowls and garnish with freshly chopped cilantro, lime wedges, shredded cheddar cheese, sliced green onions, and tortilla strips, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.1 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1015 mg | 22% | |
*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.
