Easy Southwestern Corn Chowder
User Reviews
5
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
377 kcal
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Course
Main Course
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Cuisine
American
Easy Southwestern Corn Chowder
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This Southwestern Corn Chowder recipe is perfect for late summer. The corn is fresh, and the soup is rich and velvety. The chowder can be made ahead of time and reheated or made in one pot on the stove. This recipe is versatile and can be easily adapted to your liking. Add more or less corn, use different types of cheese, and add diced potatoes or other vegetables. The possibilities are endless!
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Ingredients
For the Corn Chowder
- 2 tablespoons butter unsalted
- 2 tablespoons extra virgin olive oil
- 3 cups corn kernels scraped from 4 to 5 raw cobs, fresh
- 1 pound red potato cut into ½-inch pieces, or Yukon gold potato
- 1 yellow onion diced, medium
- 1 red bell pepper , diced
- 1 poblano pepper seeds, and ribs removed, chopped, or anaheim pepper or jalapeno, small
- 3 garlic finely minced, cloves
- ¼ cup all-purpose flour
- 4 cups water
- 2 cups milk whole
- 1 tablespoon knorr chicken flavored bouillon adjust to taste
- 2 teaspoons ground cumin amount optional
- ½ teaspoon ground coriander
- ⅓ cup sour cream , heavy cream, or half and half
- 3 scallions , dark green parts only, thinly sliced
- ¼ cup cilantro fresh, chopped
- 1 lime , cut into wedges, for serving
- 4 lices Bacon , sliced into 1-inch pieces, optional
Instructions
For the Southwestern Corn Chowder:
- Heat oil and butter in a large saucepan or a Dutch oven over medium heat. Add onion, garlic, poblano, and red bell pepper, and sauté until they become soft and fragrant for about 7 minutes. Add the flour and cook, constantly stirring, for 2 minutes. Add the water, 1 cup of milk, chicken bouillon, cumin, coriander, and potatoes; bring to a boil; the soup will seem thick. Reduce the heat to low, cover, and simmer, occasionally stirring, so the potatoes don’t stick to the bottom of the pan, until the potatoes are tender, about 12 to 15 minutes; if your potatoes are not tender at this point, continue simmering until they are
- Meanwhile, in a blender, puree the remaining 1 cup of milk with 1 cup of corn until smooth. Add the milk and corn mixture to the soup and the remaining 2 cups of corn and simmer until corn is tender (do not let the cream boil), about 5 minutes more. Remove from heat, and stir in the sour cream, scallions, and cilantro. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve with lime wedges. Garnish with chopped bacon, if using.
For the Bacon Garnishing:
- Cook the bacon in a medium skillet over medium-high heat until the fat has rendered and the meat is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain any excess grease.
Equipments used:
Notes
- How to Store & Reheat
- How to Store & Reheat
- To store: Transfer any leftovers to an airtight container and refrigerate them within two hours of cooking. Properly stored, it can be refrigerated for up to 3-4 days.
- To store: Transfer any leftovers to an airtight container and refrigerate them within two hours of cooking. Properly stored, it can be refrigerated for up to 3-4 days.
- To reheat: Use a microwave or stovetop. Heat it in 30-second intervals in the microwave, stirring in between until it's heated through. On the stovetop, gently reheat it over low to medium heat, stirring frequently to avoid scorching. Add a splash of milk or water if it thickens too much during reheating. Enjoy your delicious corn chowder a second time!
- To reheat: Use a microwave or stovetop. Heat it in 30-second intervals in the microwave, stirring in between until it's heated through. On the stovetop, gently reheat it over low to medium heat, stirring frequently to avoid scorching. Add a splash of milk or water if it thickens too much during reheating. Enjoy your delicious corn chowder a second time!
- Make Ahead
- Make Ahead
- Corn chowder can be made up to three days in advance and covered in the fridge. Then, reheat on the stovetop over low or medium heat when ready to serve, adding water to loosen the consistency.
- Corn chowder can be made up to three days in advance and covered in the fridge. Then, reheat on the stovetop over low or medium heat when ready to serve, adding water to loosen the consistency.
- Note: If you're making it in advance, I recommend you wait to add the sour cream, cilantro, and scallions until ready to serve it. That way, they'll stay fresh, and their flavors will be at their peak.
- Note: If you're making it in advance, I recommend you wait to add the sour cream, cilantro, and scallions until ready to serve it. That way, they'll stay fresh, and their flavors will be at their peak.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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