Corn and Green Chili Chowder

Savor the comforting warmth of Corn and Green Chili Chowder, a hearty and flavorful dish brimming with tender russet potatoes, sweet corn, and smoky fire-roasted green chilies. With a creamy broth seasoned with cumin and smoked paprika, this chowder delivers a perfect balance of mild heat and silky richness. Simple to prepare in under an hour, it starts with a sauté of aromatic onion, garlic, and jalapeño, then finishes with a luxurious splash of heavy cream. Ideal for cozy weeknight dinners or as a star player at casual gatherings, this one-pot wonder pairs beautifully with crusty bread or a crisp side salad. Perfect for fans of comforting soups with a Southwestern twist, this recipe is guaranteed to warm you from the inside out!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 jalapeño, diced (seeds removed for less heat)
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 medium russet potatoes, peeled and diced
• 3 cups frozen or fresh corn kernels
• 2 4-ounce cans fire-roasted green chilies, diced
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

In a heavy-bottomed pot or Dutch oven, heat the butter and olive oil over medium heat until melted.

Step 2

Add the diced onion and sauté for 5 minutes, or until translucent.

Step 3

Stir in the minced garlic and diced jalapeño. Cook for an additional 1-2 minutes, until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1 minute, stirring constantly.

Step 5

Slowly pour in the broth while whisking to prevent lumps. Bring the mixture to a simmer.

Step 6

Add the diced potatoes and simmer for 15 minutes, or until the potatoes are tender.

Step 7

Stir in the corn kernels and green chilies. Simmer for 5 more minutes.

Step 8

Lower the heat and stir in the heavy cream, cumin, smoked paprika, salt, and black pepper. Allow the chowder to heat through without boiling, about 5 minutes.

Step 9

Taste the chowder and adjust seasoning as needed.

Step 10

Serve hot, garnished with chopped cilantro if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2557.6g)

Amount per serving	% Daily Value*
Calories	2221.3

Total Fat 128.8g	0%
Saturated Fat 65.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 302mg	0%
Sodium 6229.2mg	0%
Total Carbohydrate 236.7g	0%
Dietary Fiber 28.4g	0%
Total Sugars 50.4g
Protein 40.4g	0%

Vitamin D 0IU	0%
Calcium 206.1mg	0%
Iron 11.2mg	0%
Potassium 4287.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.1%

Protein: 7.1%

Carbs: 41.8%