Southwestern Corn Chowder

Dive into a bowl of creamy, smoky, and flavor-packed Southwestern Corn Chowder, a hearty twist on classic comfort food that’s perfect for any season. Bursting with fresh corn, tender russet potatoes, and a vibrant medley of sautéed onion, red bell pepper, and jalapeño, this chowder is elevated with bold Southwestern spices like smoked paprika, cumin, and chili powder. Finished with a splash of heavy cream for luxurious richness, it’s partially blended for the perfect balance of creamy and chunky textures. Customize each serving with zesty lime, fresh cilantro, crunchy tortilla strips, and optional cheddar cheese for a restaurant-style garnish. Simple to prepare in under an hour, this satisfying vegetarian soup is a one-pot wonder destined to be a family favorite. Perfect for cozy dinners, meal prep, or entertaining, Southwestern Corn Chowder is a delicious, wholesome dish you’ll want to make again and again.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 1 medium, diced red bell pepper
• 3 minced garlic cloves
• 1 small, seeded and diced jalapeño
• 4 cups fresh or frozen corn
• 2 medium, peeled and diced russet potatoes
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cup freshly chopped cilantro
• 1 cut into wedges lime
• 0.5 cup (optional, for garnish) shredded cheddar cheese
• 0.25 cup (optional, for garnish) sliced green onions
• 1 cup (optional, for garnish) tortilla strips

Directions

Step 1

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

Step 2

Add the diced yellow onion and red bell pepper, and sauté for 5-7 minutes, until softened.

Step 3

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

Step 4

Add the corn, diced potatoes, and vegetable broth to the pot. Stir to combine.

Step 5

Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.

Step 6

Using an immersion blender, partially blend the chowder to your desired consistency, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Step 7

Stir in the heavy cream, smoked paprika, ground cumin, chili powder, salt, and black pepper. Simmer on low heat for another 5 minutes.

Step 8

Taste and adjust seasonings as desired.

Step 9

Ladle the chowder into bowls and garnish with freshly chopped cilantro, lime wedges, shredded cheddar cheese, sliced green onions, and tortilla strips, if desired.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2800.7g)

Amount per serving	% Daily Value*
Calories	3081.7

Total Fat 159.3g	0%
Saturated Fat 69.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 300.5mg	0%
Sodium 6690.2mg	0%
Total Carbohydrate 355.8g	0%
Dietary Fiber 50.0g	0%
Total Sugars 79.0g
Protein 75.7g	0%

Vitamin D 0IU	0%
Calcium 770.6mg	0%
Iron 18.2mg	0%
Potassium 6646.7mg	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: 45.4%

Protein: 9.6%

Carbs: 45.0%