Name: Southwest Corn Chowder Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southwestern
Ingredients: 1 tablespoon ancho chile powder; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1 teaspoon smoked paprika; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon ground black pepper; 1 teaspoon salt; 4 ears fresh sweet corn (or 3 cups frozen or canned corn, drained); 1 jar (about 7 oz) roasted red peppers, chopped; 2 poblano peppers, seeded and diced; 2 fire-roasted Hatch green chiles, chopped (or canned green chiles); 3 medium Yukon gold potatoes, peeled and diced; 1 medium yellow onion, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 6 cups vegetable or chicken broth (use vegetable broth for vegetarian option); 2 teaspoons Better Than Bouillon (optional, adds depth); ½ cup half-and-half; ¼ cup sour cream; Juice of ½ lime; 1 cup shredded Monterey Jack or sharp cheddar cheese

Introduction

Southwest Corn Chowder is a vibrant, hearty soup that celebrates the sweet, fresh flavors of late summer. Combining tender corn, potatoes, peppers, and southwestern spices, this chowder offers a creamy texture and a gentle kick of heat. It’s perfect for warming up on cool evenings while enjoying the last taste of the season’s bounty.

A white bowl filled with creamy corn chowder sits on a white marbled surface, showing a thick, yellow base mixed with pieces of corn, green herbs, and small bits of red and beige vegetables or meat. On top, there is a generous pile of shredded white cheese sprinkled with a light dusting of reddish-brown seasoning and chopped green herbs, adding color contrast and texture. A white napkin with thin grey stripes lies partially under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ears of fresh sweet corn (or 3 cups frozen/canned corn, drained)

1 tablespoon olive oil

1 medium onion, diced

2 stalks celery, diced

1 poblano pepper, diced (or substitute jalapeño for more heat)

1/2 cup jarred roasted red peppers, chopped

1 fire-roasted Hatch green chile or 1/4 cup canned green chiles, chopped

3 medium Yukon Gold potatoes, peeled and diced

4 cups vegetable or chicken broth

1/2 cup half-and-half

1/4 cup sour cream

Juice of half a lime

1 cup shredded cheddar cheese, divided

Salt and black pepper, to taste

Southwestern Spice Blend:

2 teaspoons ancho chile powder
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 teaspoon salt

Instructions

Step 1: If using fresh corn, remove husks and silks. Cut the kernels from the cobs and place in a bowl. Thoroughly scrape the cobs to extract the remaining milk and bits of corn, collecting all juices in the bowl. Set aside. Skip this step if using canned or frozen corn.

Step 2: Combine all southwestern spice blend ingredients in a small jar or bowl and mix well. Set aside.

Step 3: Heat olive oil in a large pot over medium heat. Add diced onion, celery, poblano pepper, roasted red peppers, and Hatch chile. Sauté until vegetables are soft and glossy, about 8 minutes.

Step 4: Add garlic and sprinkle 2 teaspoons of the spice blend along with a pinch of salt. Stir to combine and cook for another minute until fragrant.

Step 5: Add corn kernels, diced potatoes, and broth to the pot. Increase heat to bring the soup to a gentle boil, then reduce to maintain a simmer. Cook for 20–25 minutes, or until potatoes are tender and easily mashed against the side of the pot.

Step 6: Transfer 2 to 3 cups of the soup to a blender along with half-and-half, sour cream, and juice from half a lime. Blend until smooth, then return the mixture to the pot. Stir well to combine.

Step 7: Stir in half of the shredded cheese. Taste and adjust seasoning with salt, black pepper, and additional lime juice if desired. Serve topped with remaining cheese and your favorite garnishes.

Tips & Variations

Use frozen or canned corn if fresh is unavailable; frozen is preferred for best flavor.

Adjust the heat by substituting poblanos with jalapeños or milder peppers according to your preference.

Make it vegetarian by using vegetable broth and vegetarian-friendly bouillon.

Blend more soup for a creamier chowder or less for a chunkier texture.

Scrape the fresh corn cobs thoroughly after removing kernels to capture all the sweet corn flavor.

FAQs

Can I use canned corn instead of fresh?

Yes, canned corn works well in this recipe. Drain it well before adding to avoid excess liquid. Frozen corn is preferred for a fresher taste and texture.