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overhead view of ladle full of potatoes and yellow liquid with cilantro over pot of soup

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! 
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 482kcal
Author Tiffany


  • 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


  • 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.


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. 


Calories: 482kcal | Carbohydrates: 37g | Protein: 10g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 784mg | Potassium: 809mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1316IU | Vitamin C: 27mg | Calcium: 225mg | Iron: 1mg