Print

Southwest Corn Chowder Recipe

Print Recipe

★★★★★

5 from 137 reviews

Southwest Corn Chowder is a vibrant, hearty soup celebrating late summer’s bounty with fresh sweet corn, smoky peppers, and a homemade southwestern spice blend. This creamy yet chunky chowder balances the natural sweetness of corn and the earthiness of Yukon gold potatoes with a subtle kick from poblanos and Hatch chiles. It offers a satisfying texture and bold flavors without overwhelming dairy, making it perfect for a cozy meal that highlights seasonal ingredients.

Ingredients

Scale

Spice Blend

  • 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

Soup

  • 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

Instructions

  1. Prepare the corn: If using fresh corn, remove husks and silks, cut kernels from cobs, and scrape down cobs to capture all the milk and bits of corn. Set aside the kernels and juices. Skip this step if using frozen or canned corn.
  2. Mix the spice blend: Combine ancho chile powder, chili powder, cumin, sweet paprika, smoked paprika, onion powder, garlic powder, oregano, black pepper, and salt in a jar. Stir well to mix thoroughly.
  3. Sauté aromatic veggies and spices: Heat olive oil in a large pot over medium heat. Add diced onions, celery, roasted red peppers, poblano peppers, and Hatch chiles. Sauté until soft and glossy, about 8 minutes. Add minced garlic, 2 teaspoons of the spice blend, and a pinch of salt. Stir to combine.
  4. Cook the soup: Add corn kernels, diced potatoes, and broth to the pot. Increase heat to bring the soup to a gentle boil. Cook for 20 to 25 minutes until potatoes are tender and easily mashable. Stir in Better Than Bouillon if using.
  5. Blend part of the soup for thickness: Ladle 2 to 3 cups of the soup into a blender along with half-and-half, sour cream, and lime juice. Blend until smooth, then return this creamy mixture to the soup pot. Adjust blending quantity to achieve preferred thickness—more blending means creamier chowder.
  6. Add cheese and season: Stir in half of the shredded cheese, then taste and adjust seasoning with salt, black pepper, and additional lime juice if desired. Serve hot, garnished with remaining cheese and optional toppings like cilantro or extra lime wedges.

Notes

  • Fresh corn on the cob can be frozen to enjoy this soup year-round.
  • Store soup in the refrigerator for up to five days or freeze for longer storage. Thaw overnight in the fridge and reheat gently on medium to avoid curdling.
  • Feel free to swap poblanos with jalapeños for milder heat or increase spice gradually; extremely hot chiles may overpower corn flavor.
  • Make the chowder vegetarian by substituting vegetable broth and vegetarian bouillon.
  • Corn cobs can be saved and used to make a flavorful corn broth for other recipes.

Keywords: Southwest Corn Chowder, corn chowder recipe, southwestern soup, vegetarian chowder, hearty corn soup, chowder with potatoes, homemade spice blend

Find it online: https://tastybynova.com/southwest-corn-chowder-recipe/