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Calories: 117kcal
This Southwestern corn chowder is the perfect balance of sweet, creamy, and spicy. With fresh corn as the star, this vegetarian chowder brings out the best of late summer and fall produce. Red bell pepper, poblano, and a hint of chili powder give it a bold Southwestern kick, while a bit of butter and a swirl of crème fraîche add richness without heaviness. Whether you’re making it with fresh or frozen corn, this chowder is perfect for a cozy dinner at home and tastes even better the next day!
Ingredients
- 1 tbsp Extra virgin olive oil
- 8 ears Sweet Corn or 6 cups frozen corn kernels
- 450 g Red potatoes diced (about 3 cups)
- 1 large Red Onion chopped
- 1 Poblano pepper chopped (optional)
- 1 Red bell pepper chopped
- 2 celery ribs chopped
- ¾ tsp Salt divided
- ½ tsp Chili Powder
- 2 garlic cloves minced
- 4 cups vegetable broth
- 2 cups Water
- 1 bay leaf
- 2 tbsp Butter unsalted
- ¼ cup Cilantro
- ¼ cup crème fraîche sour cream, or Greek yogurt
- 1 tbsp Lime Juice
- Black Pepper to taste
Optional Garnishes:
- Cheddar Cheese Grated
- green onions
- Cilantro
- Chili Powder
Instructions
Sauté the veggies:
- In a large pot, heat the olive oil over medium heat. Add the corn, potatoes, onion, poblano pepper, bell pepper, celery, ½ tsp salt, and chili powder. Stir and cook for 7-10 minutes, until the onions are soft and translucent.
Add the garlic and broth:
- Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the vegetable broth, water, and add the bay leaf. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, until the potatoes are tender.
Blend for creaminess:
- Remove the bay leaf and transfer about 3 cups of the soup (half solids, half liquid) to a blender. Blend until smooth, then add the butter and blend again. Return the puréed mixture to the pot.
Finish the chowder:
- Stir in the chopped cilantro, crème fraîche (or sour cream/Greek yogurt), and lime juice. Season with the remaining ¼ tsp salt and a generous amount of black pepper. Taste and adjust the seasoning, adding more chili powder for spice if needed.
Serve and garnish:
- Divide the chowder into bowls and top with your favorite garnishes like cheddar cheese, green onions, or extra cilantro. Leftovers will keep in the fridge for up to 5 days or frozen for several months.
Notes
This Southwestern corn chowder strikes the perfect balance between sweet and spicy. The fresh corn adds a natural sweetness, while poblano peppers and chili powder give it a subtle heat. You can make this soup with fresh or frozen corn, and it’s easily customizable—just add more chili powder if you like it spicier or swap the crème fraîche for a dairy-free option to make it vegan. This chowder freezes well, making it a great option for meal prep!
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Estimated Nutrition:
Calories: 117kcal (6%)Carbohydrates: 14g (5%)Protein: 2g (4%)Fat: 6g (9%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 12mg (4%)Sodium: 761mg (33%)Potassium: 359mg (10%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1008IU (20%)Vitamin C: 38mg (46%)Calcium: 25mg (3%)Iron: 1mg (6%)
