Southwest Corn Chowder
This Southwest corn chowder is the new, comforting, hearty soup recipe you've been waiting for. Packed with potatoes, corn, garlic, onion, and green chilis in a rich and creamy base - it doesn't get any better!
Servings:6 servings
Ingredients
- 4 ears corn on the cob, or 1 15-ounce can yellow corn, drained
- 2 tablespoons butter
- 1 pound baby gold potatoes, quartered
- 1 tablespoon minced garlic
- ½ yellow onion, diced
- 2 cups chicken broth, I used low sodium
- 4 cups half and half, I used Fat Free
- 1-2 teaspoons salt, to taste
- ½ teaspoon cracked black pepper, or to taste
- ½ teaspoon chili powder, chipotle chili powder if you have it!
- 1 8-ounce cans diced green chiles, including liquid
for the roux
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup heavy cream
Instructions
- Grill corn for 8-10 minutes, turning throughout until slightly charred on edges and corn is tender. (If using canned corn, saute in a skillet with 1 teaspoon oil in a pan over medium-high heat til slightly charred) Cut corn off the corn and set aside.
- In a large stock pot over medium high heat, melt butter. Add potatoes, garlic, and onions and saute for 3-4 minutes until onions are translucent and tender.
- Stir in chicken broth, bring to a boil for 5-10 minutes until potatoes are fork-tender.
- Stir in corn, half and half, salt, pepper, chili powder, and green chiles (including juices from the can). Simmer while you prepare the roux.
- To prepare the roux, in a medium sauce pan melt butter. Stir in flour for 1 minute. Gradually whisk in heavy cream.
- Gradually stir roux into simmering soup.
- Taste, add salt and pepper as needed. Serve with fresh cilantro if desired.
Notes
Make it spicy: stir in 1/2-1 teaspoon crushed red pepper flakes.
Make it cheesy: stir in 1/2-1 cup shredded cheddar or pepperjack cheese.
Nutrition
Calories: 482 kcal, Carbohydrates: 37 g, Protein: 10 g, Fat: 35 g, Saturated Fat: 21 g, Cholesterol: 115 mg, Sodium: 784 mg, Potassium: 809 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 1316 IU, Vitamin C: 27 mg, Calcium: 225 mg, Iron: 1 mg