Southwestern Spicy Corn Chowder
Bold, zesty, and irresistibly comforting, this Southwestern Spicy Corn Chowder is the ultimate recipe for cozy nights or vibrant gatherings. Packed with sweet corn, tender russet potatoes, and a medley of smoky spices like paprika, cumin, and chili powder, this dish is elevated by the kick of jalapeño and a squeeze of fresh lime juice. A partial blending technique ensures a creamy, velvety texture while still retaining hearty, chunky bites. Topped with fresh cilantro and optional garnishes like shredded cheese or crunchy tortilla chips, this 35-minute one-pot wonder is perfect for anyone craving a flavorful twist on classic comfort food. Whether you're looking for an easy weeknight soup or a standout addition to your Southwestern-inspired menu, this chowder brings rich, layered flavors to the table with every spoonful.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium jalapeño pepper, diced (seeds removed for less heat)
- 1 medium red bell pepper, diced
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup heavy cream
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
- optional optional toppings: shredded cheese, tortilla chips, sour cream
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced yellow onion, garlic, jalapeño pepper, and red bell pepper. Sauté for 5-7 minutes until softened and fragrant.
Stir in the diced potatoes and corn kernels. Cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
Stir in the smoked paprika, ground cumin, chili powder, salt, and black pepper. Adjust seasoning to taste if needed.
Using an immersion blender, blend the chowder partially to create a creamy texture while leaving some chunks intact. Alternatively, transfer half of the soup to a blender, puree, and then return it to the pot.
Lower the heat and stir in the heavy cream and lime juice. Simmer for 2-3 minutes to heat through.
Serve hot, garnished with fresh cilantro and optional toppings like shredded cheese, tortilla chips, or sour cream if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 804 mg | 17% | |
*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.
