Southwest Style Potato Corn Chowder

Warm, hearty, and brimming with bold flavors, this Southwest Style Potato Corn Chowder is the perfect comfort food with a zesty twist! Featuring tender russet potatoes, sweet corn, and a smoky blend of chili powder, cumin, and paprika, this creamy chowder captures the essence of southwestern cuisine in every spoonful. A quick blend of the soup creates a luscious texture while leaving satisfying chunks of veggies behind. Garnish with fresh cilantro and a sprinkle of cheddar cheese for the ultimate finish. Ready in just 45 minutes, this one-pot wonder is an easy, family-friendly meal that’s perfect for cozy weeknights or casual entertaining. Don’t miss the chance to savor this vibrant, veggie-packed recipe that’s sure to become a dinner favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium red bell pepper, diced
• 4 cups russet potatoes, peeled and cubed
• 2 cups frozen corn kernels
• 4 cups vegetable broth
• 1 cup whole milk
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro, chopped (optional, for garnish)
• 0.5 cup shredded cheddar cheese (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced red bell pepper and cook for another 2-3 minutes until slightly softened.

Step 5

Add the cubed potatoes, frozen corn kernels, vegetable broth, chili powder, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.

Step 7

Using an immersion blender, blend a portion of the soup (about 1/3) directly in the pot to create a creamy base while keeping some of the potatoes and corn pieces intact. Alternatively, transfer 1/3 of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the whole milk and let the chowder gently heat through for 2-3 minutes. Taste and adjust seasoning as needed.

Step 9

Ladle the chowder into bowls and garnish with chopped cilantro and shredded cheddar cheese, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(2871.6g)

Amount per serving	% Daily Value*
Calories	2149.6

Total Fat 68.7g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 89.3mg	0%
Sodium 5204.2mg	0%
Total Carbohydrate 337.8g	0%
Dietary Fiber 41.7g	0%
Total Sugars 67.8g
Protein 74.5g	0%

Vitamin D 119.4IU	0%
Calcium 1052.1mg	0%
Iron 17.7mg	0%
Potassium 7672.7mg	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: 27.3%

Protein: 13.1%

Carbs: 59.6%