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- 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, diced - 1 red bell pepper, diced - 1 green chili, minced (optional for extra heat) - 4 cups vegetable broth - 1 cup heavy cream or coconut milk (for a dairy-free option) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley, for garnish - Lime wedges, for serving Each ingredient brings its own magic to the chowder. Fresh or frozen corn adds sweetness and texture. Diced onion and minced garlic build the base flavor. Diced potatoes give heartiness, while red bell pepper adds color and more taste. The green chili is optional, but it adds nice heat if you like spice. For flavor, vegetable broth makes the chowder rich and savory. Heavy cream or coconut milk creates that creamy texture we crave. Ground cumin and smoked paprika add depth and warmth. Finally, fresh herbs and lime wedges brighten the dish and make it feel fresh. Each spoonful delivers comfort and joy. {{ingredient_image_2}} Start by warming two tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add one diced onion. Sauté the onion for about five minutes, stirring often. You want the onion to turn soft and translucent. Next, add two minced garlic cloves to the pot. Cook for one to two minutes until the garlic smells fragrant. Now, it’s time to add some color and flavor. Toss in one diced red bell pepper and, if you like heat, add one minced green chili. Sauté these for three to four minutes. You’ll see the bell pepper soften nicely. Then, mix in four cups of corn kernels and two diced potatoes. Stir everything well to combine. To enhance the taste, sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and salt and pepper to your liking. Pour in four cups of vegetable broth, bringing the mixture to a boil. Once boiling, lower the heat and let it simmer for 15 to 20 minutes. You want the potatoes to be tender enough to pierce with a fork. For that smooth texture, use an immersion blender to blend the chowder directly in the pot. If you prefer, you can use a regular blender. Just make sure to let the chowder cool a bit before blending it in batches. Blend until you reach your desired texture, keeping some chunks for added interest. If you used a regular blender, return the blended chowder to the pot. Now, gently mix in one cup of heavy cream or coconut milk. Heat it through for another five minutes. This step adds a rich creaminess that makes the chowder extra special. Finally, ladle the warm chowder into bowls. For a beautiful finish, garnish each serving with a sprinkle of reserved corn, a sprig of fresh cilantro or parsley, and a squeeze of lime juice. This brightens the flavor and makes the dish look inviting. Enjoy your creamy Southwest corn chowder! To make your chowder creamy, blend it well. Use an immersion blender for smoothness. If you want some chunks, blend just half. If you prefer a richer taste, add more cream. Start with a cup, then adjust as you like. Taste your chowder while cooking. This helps you find the right flavors. If it feels flat, add more salt or spices. A squeeze of lime juice brightens the taste. It adds a nice zing that balances the creaminess. Serve your chowder in colorful bowls. Bright colors make it look fun and inviting. For garnishing, add a sprinkle of reserved corn on top. A sprig of cilantro or parsley adds freshness. Don’t forget lime wedges on the side for extra flair! Pro Tips Use Fresh Corn: If possible, use fresh corn kernels for the best flavor. If using frozen, ensure they are thawed for even cooking. Adjust the Heat: For a spicier chowder, add more minced green chili or a dash of cayenne pepper according to your taste preference. Texture Variation: Blend only half the chowder for a creamy base while leaving some chunks of vegetables for added texture. Garnish Creatively: Experiment with different garnishes like avocado slices or crispy tortilla strips for an extra crunch and flavor contrast. {{image_4}} You can make this chowder dairy-free easily. Just swap heavy cream for coconut milk. Coconut milk gives a rich, creamy taste. It also adds a hint of sweetness. If you want more options, try almond milk or oat milk. These will still keep the soup rich and tasty. Do you like a little spice? Add more green chilies to the mix. You can also sprinkle in some cayenne pepper for extra heat. If you want a quick kick, splash in your favorite hot sauce. This will give your chowder that fiery touch. Feel free to get creative with your ingredients. You can add different vegetables, like carrots or zucchini. Want more protein? Chickpeas or shredded chicken work great. If you want a heartier meal, swap out potatoes for quinoa or rice. These swaps will keep the dish interesting and tasty. To store leftover chowder, let it cool first. Place it in an airtight container. I like using glass containers as they seal well and won’t absorb smells. Make sure to cover it tightly to keep the chowder fresh. This way, you can enjoy it later. If you want to freeze your chowder, first cool it completely. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container. The chowder will expand when frozen. When you’re ready to eat, thaw the chowder in the fridge overnight. To reheat, warm it on the stove over low heat. Stir well to get an even temperature. In the fridge, your chowder lasts about 3 to 4 days. In the freezer, it can stay good for up to 3 months. Always check for signs of spoilage before eating. If it smells off or has a strange color, it’s best to throw it away. To add heat to your chowder, use more green chili. You can also add red pepper flakes or a dash of hot sauce. Cook these with the onions and garlic for more flavor. Start with small amounts. You can always add more later. Yes, you can make this chowder a day in advance. Prepare it and let it cool. Store it in an airtight container in the fridge. Reheat it on the stove before serving. This allows the flavors to blend well. Yes, this recipe is gluten-free. All the ingredients, like corn, broth, and cream, are safe for a gluten-free diet. Just make sure your vegetable broth is labeled gluten-free. Pair the chowder with crusty bread or tortilla chips. A side salad also works well. For a fun twist, serve it with avocado slices or fresh salsa. Each adds great flavor. This blog post shared how to make a delicious Southwest Corn Chowder. We explored basic ingredients like corn, onion, and garlic. I included steps for cooking, blending, and serving. You learned tips for creaminess and seasoning. Variations and storage methods helped you adapt the recipe. Remember, you can always adjust flavors and ingredients to fit your taste. This chowder is versatile and perfect for all occasions. Enjoy cooking and celebrating flavors in your kitchen!

Creamy Southwest Corn Chowder

A rich and creamy corn chowder with a hint of southwest spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Southwestern
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 medium red bell pepper, diced
  • 1 green chili minced (optional for extra heat)
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh cilantro or parsley
  • for serving Lime wedges

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for approximately 5 minutes, or until the onions become translucent and fragrant. Stir in the minced garlic, cooking for an additional 1-2 minutes until aromatic.
  • Incorporate the diced red bell pepper and any optional minced green chili into the pot. Sauté for 3-4 minutes until the bell pepper softens. Add the corn kernels (reserve a small handful for garnishing) and the diced potatoes to the mixture.
  • Sprinkle the ingredients with ground cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth, bringing the entire mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  • Using an immersion blender, blend the chowder until it reaches a smooth consistency, while optionally leaving some chunks for texture. If you are using a regular blender, allow the chowder to cool slightly before carefully blending in batches.
  • If you used a regular blender, return the blended chowder to the pot. Gently stir in the heavy cream or coconut milk, letting it heat through for another 5 minutes while checking for seasoning adjustments as needed.
  • Ladle the warm chowder into bowls. Top each serving with a sprinkle of the reserved corn, a sprig of fresh cilantro or parsley, and a generous squeeze of lime juice for brightness.

Notes

For a dairy-free option, use coconut milk instead of heavy cream.
Keyword chowder, corn, soup, vegetarian