Southwestern Corn Chowder Recipe

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Marilyn Thompson Modified: March 23, 2022
Southwestern Corn Chowder Recipe

How To Make Southwestern Corn Chowder

Make a warm and hearty vegetarian dinner with this corn chowder recipe. You get a nice dish that is rich, creamy, wholesome, and oh so delicious.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1tbspextra-virgin olive oil
  • 8earsfresh sweet corn,or 6 cups frozen corn kernels
  • 1lbred potatoes,cut into ¾” cubes
  • 1largered onion,chopped
  • 1poblano pepper,optional, seeds and ribs removed, chopped
  • 1red bell pepper,chopped
  • 2celery ribs,chopped
  • ¾tspsalt,divided, to taste
  • ½tspchili powder
  • 2mediumcloves garlic,pressed or minced
  • 4cupsvegetable broth
  • 2cupswater
  • 1bay leaf
  • 2tbspunsalted butter,cut into 4 pieces
  • ¼cupcilantro,chopped
  • ¼cupcrème fraîche,or sour cream or Greek yogurt
  • 1tbspfresh lime juice
  • freshly ground black pepper,to taste

For Suggested Garnishes:

  • sharp cheddar cheese,grated
  • green onion,thinly sliced
  • additional cilantro leaves,and/or a tiny pinch of chili powder


  1. 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 of the salt, and ½ teaspoon chili powder. Stir to combine.

  2. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.

  3. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf. 

  4. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork. 

  5. Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam while blending until completely smooth. Add the butter and blend again.

  6. Pour the mixture back into the pot. Add the cilantro, crème fraîche and lime juice. Stir to combine. Season with the remaining ¼ teaspoon salt and be generous with the black pepper, to taste. For more spice, add up to ½ teaspoon more chili powder, to taste. 

  7. Divide the chowder into bowls and top with garnishes of choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.


  • Calories: 204.67kcal
  • Fat: 7.64g
  • Saturated Fat: 3.26g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 2.84g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 33.42g
  • Fiber: 4.46g
  • Sugar: 9.32g
  • Protein: 5.45g
  • Cholesterol: 11.27mg
  • Sodium: 284.63mg
  • Calcium: 44.05mg
  • Potassium: 701.68mg
  • Iron: 1.46mg
  • Vitamin A: 96.75µg
  • Vitamin C: 48.58mg
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