Description
This Southwestern Corn Chowder is a comforting, creamy soup packed with fresh corn, tender potatoes, colorful peppers, and aromatic spices. Perfectly balanced with a hint of chili powder and finished with a splash of lime and a touch of crème fraîche, this chowder offers a vibrant twist on a classic favorite. It’s easy to prepare on the stovetop and can be customized to suit your spice preference or dietary needs.
Ingredients
Scale
Vegetables
- 8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
- 1 pound red potatoes, cut into ¾” cubes (about 3 cups)
- 1 large red onion, chopped
- 1 poblano pepper (optional), seeds and ribs removed, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- 2 medium cloves garlic, pressed or minced
- ¼ cup chopped cilantro
Liquids
- 1 tablespoon extra-virgin olive oil
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 tablespoon fresh lime juice
- ¼ cup crème fraîche or sour cream or Greek yogurt
Spices and Others
- ¾ teaspoon salt, divided, to taste
- ½ teaspoon chili powder
- 1 bay leaf
- 2 tablespoons unsalted butter, cut into 4 pieces
- Freshly ground black pepper, to taste
Suggested Garnishes
- Grated sharp cheddar cheese
- Thinly sliced green onion
- Additional cilantro leaves
- Tiny pinch of chili powder
Instructions
- Prepare the base: In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon salt, and chili powder. Stir to combine and cook for 7 to 10 minutes, stirring every few minutes until the onions are tender and translucent.
- Add garlic: Stir in the garlic and cook for 30 seconds to 1 minute until fragrant, stirring constantly to avoid burning.
- Add liquids and simmer: Pour in the vegetable broth and water, then add the bay leaf. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 20 to 25 minutes, stirring occasionally, until potatoes are fully cooked and easily pierced with a fork.
- Blend part of the soup: Remove the pot from heat and discard the bay leaf. Carefully transfer about 3 cups of the soup (half liquid, half solids) to a blender. Blend until completely smooth, then add the butter pieces and blend again for a creamy texture.
- Finish the chowder: Pour the blended mixture back into the pot. Stir in the chopped cilantro, crème fraîche (or sour cream/Greek yogurt), and fresh lime juice. Season with the remaining ¼ teaspoon salt and freshly ground black pepper to taste. Adjust spice by adding up to ½ teaspoon more chili powder if desired.
- Serve and garnish: Divide the chowder into bowls and top with your choice of garnish such as grated sharp cheddar cheese, green onions, extra cilantro leaves, or a pinch of chili powder. Leftovers can be refrigerated for up to 5 days or frozen for several months.
Notes
- Spice level varies depending on your poblano pepper. Omit it if you prefer less heat, or add jalapeño and extra chili powder if you like it spicy.
- Crème fraîche is preferred as it does not curdle in hot soup. If using sour cream or Greek yogurt, temper it with warm soup liquid before adding to prevent curdling.
- For a dairy-free or vegan version, omit the butter and use a vegan sour cream alternative for creaminess, or skip creaminess entirely for a lighter soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
