Name: Southwestern Corn Chowder Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 tbsp extra-virgin olive oil; 8 ears fresh sweet corn; 1 lb red potatoes; 1 large red onion; 1 poblano pepper; 1 red bell pepper; 2 celery ribs; ¾ tsp salt; ½ tsp chili powder; 2 medium cloves garlic; 4 cups vegetable broth; 2 cups water; 1 bay leaf; 2 tbsp unsalted butter; ¼ cup cilantro; ¼ cup Crème fraiche; 1 tbsp fresh lime juice; freshly ground black pepper; For Suggested Garnishes:; sharp cheddar cheese; green onion; additional cilantro leaves

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

Serves:

Ingredients

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

Instructions

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