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

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: 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