Tex Mex Corn Chowder
Get ready to bring bold flavors to your table with this Tex Mex Corn Chowder, a hearty and vibrant soup that perfectly blends creamy comfort and zesty Southwestern flair. Packed with sweet corn, tender russet potato, and a trio of colorful vegetables, this one-pot meal is seasoned with smoky paprika, cumin, and chili powder for that authentic Tex Mex kick. A splash of lime juice brightens the flavors, while rich heavy cream and melted cheddar cheese give it a luscious, velvety texture. Garnished with fresh cilantro and crunchy tortilla chips, this chowder is as visually stunning as it is delicious. Whether you're craving a cozy weeknight dinner or an impressive dish to share, this quick and easy recipe (ready in just 45 minutes) is sure to satisfy! Perfect for lovers of Southwestern recipes, Tex Mex cuisine, and hearty soups.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 4 cups frozen corn kernels (or fresh if in season)
- 1 large russet potato, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 medium lime, juiced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 cup tortilla chips, for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and red bell pepper to the pot, cooking for 4-5 minutes until softened.
Stir in the chopped jalapeño and minced garlic, cooking for another 1-2 minutes until fragrant.
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and bring to a gentle boil.
Add the corn and diced potato, then reduce the heat to a simmer. Cover the pot and let cook for 15-20 minutes, or until the potato is tender.
Using an immersion blender, partially blend the soup to achieve a creamy texture while keeping some chunks of vegetables. If you don't have an immersion blender, transfer about 2 cups of the soup to a blender, blend until smooth, and return to the pot.
Stir in the heavy cream, shredded cheddar cheese, lime juice, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with chopped cilantro and crushed tortilla chips. Serve warm.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.7 g | 257% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 77.8 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1220 mg | 94% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 6047 mg | 129% | |
*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.
