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- 4 cups fresh or frozen corn kernels - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, diced - 1 red bell pepper, diced - 1 green chili, minced (optional for extra heat) - 4 cups vegetable broth - 1 cup heavy cream or coconut milk - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley, for garnish - Lime wedges, for serving Making Creamy Southwest Corn Chowder is simple and fun. You will love its bright flavors. This dish uses fresh or frozen corn, which gives it a sweet taste. The corn is the star here, so choose what you like best. You will also need a medium onion. Dice it finely for great flavor. Minced garlic adds depth, so don’t skip it! For texture, diced potatoes and red bell peppers work well. If you want heat, add a minced green chili. For the base of your chowder, use vegetable broth. It adds a savory touch. Next, for creaminess, use heavy cream or coconut milk. Either option works well, depending on your preference. Spices are key to bringing out the flavor. Ground cumin and smoked paprika add warmth. Lastly, season with salt and pepper to taste. You will finish the dish with fresh cilantro or parsley and lime wedges. These add brightness and a fresh pop to each bowl. Gather these ingredients and get ready for a delicious meal! {{ingredient_image_1}} - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add 1 medium diced onion and cook for about 5 minutes until it turns soft and clear. - Stir in 2 cloves of minced garlic. Cook for 1-2 more minutes until it smells good. - Mix in 1 diced red bell pepper and an optional minced green chili for a kick. - Add 4 cups of fresh or frozen corn kernels and 2 diced potatoes to the pot. Stir well. - Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt, and pepper to taste. - Pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat to a simmer. - Cook for 15-20 minutes until the potatoes are soft and tender. - Use an immersion blender to blend the chowder until it’s smooth. You can leave some chunks for texture. - If using a regular blender, let the chowder cool a bit before blending in batches for safety. - Return the blended chowder to the pot if you used a regular blender. - Stir in 1 cup of heavy cream or coconut milk. Heat through for another 5 minutes, tasting to adjust the flavor. - Ladle the chowder into bowls. - Garnish with reserved corn, a sprig of fresh cilantro or parsley, and a squeeze of lime juice for extra zest. To make your chowder shine, adjust the seasoning and spices. More salt or pepper can really boost flavor. I like to add lime juice at the end. It gives a fresh taste and brightens up the dish. Just squeeze a wedge on top before serving. You can easily swap ingredients if needed. For a dairy-free option, use coconut milk instead of heavy cream. This gives a nice, rich taste without dairy. If fresh corn is not available, frozen corn works well too. For the best texture, leave some corn kernels intact. This adds a nice bite. When you blend, you can choose how smooth you want it. Blend just half for a creamier mix while keeping some chunks. Pro Tips Fresh Corn for Best Flavor: If possible, use fresh corn kernels off the cob for a sweeter and more vibrant flavor in your chowder. Adjust the Creaminess: For a lighter chowder, you can reduce the amount of cream or coconut milk and replace it with more vegetable broth. Customize the Heat: Adjust the level of spiciness by varying the amount of green chili or adding a pinch of cayenne pepper for an extra kick. Garnish for Presentation: Don’t skip the garnish! Fresh cilantro or parsley and a squeeze of lime elevate the dish visually and add fresh flavor. {{image_2}} To make a spicy version, add jalapeños or chipotle peppers. These peppers will kick up the heat. Start by adding one chopped jalapeño when you sauté the vegetables. For a smokier flavor, use chipotle peppers. Just one or two can change the dish. Adjust the amount based on your heat preference. This spicy twist makes the chowder exciting! You can make this chowder even heartier by adding protein. Shredded chicken is a great choice. It adds flavor and makes the dish filling. Simply cook the chicken separately, shred it, and stir it in with the cream. Beans are another option for protein. Black beans or pinto beans work well. Add them during the simmering stage for a healthy boost. If you want to make this chowder vegetarian or vegan, there are easy swaps. Use coconut milk instead of heavy cream for a creamy texture. This keeps the flavor rich and satisfying. You can also try plant-based cream for a similar effect. Just check the labels for dairy-free options. Enjoy this chowder without losing any flavor! Store your leftover chowder in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. When you want to eat it, just take it out and warm it up. To freeze your corn chowder, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top, as the chowder will expand when frozen. It will stay good for up to three months. When you’re ready to eat, simply thaw in the fridge overnight. To reheat, pour the chowder into a pot and warm it on low heat. Stir it often to avoid sticking. If you want it creamier, add a splash of cream or milk. For the best flavor, don’t rush this step. Enjoy it warm and fresh! Yes, you can make this chowder ahead of time. It stores well in the fridge. To keep it fresh, let it cool before putting it in a container. Use an airtight container to prevent any odors. It will last for about 3 days in the fridge. You can also freeze it for up to 3 months. Just remember to leave out the cream when freezing. Add it in when you reheat the chowder for the best flavor. This chowder pairs well with many tasty sides. Consider serving it with crispy tortilla chips for crunch. A fresh green salad adds a nice, light balance. You could also serve warm cornbread for a comforting touch. For a fun twist, try adding avocado slices or a dollop of sour cream on top. To make this chowder gluten-free, check your vegetable broth. Some brands add gluten. Use a certified gluten-free broth or make your own. All other ingredients, like the corn, potatoes, and spices, are naturally gluten-free. This way, everyone can enjoy a delicious bowl. You can use canned corn in this chowder. It saves time and is convenient. However, fresh or frozen corn gives better flavor and texture. Canned corn may be softer and less sweet. If you choose canned, drain and rinse it to remove extra salt. The chowder thickens nicely with potatoes, but you can add more. Try mashing some potatoes in the pot. You can also add a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it in while cooking. This will help achieve the creamy texture you want. Now you know how to make a delicious Creamy Southwest Corn Chowder. You have the list of fresh ingredients, easy steps, and tips to enhance your dish. Don't forget to add your personal touch with spices or substitutes. This chowder warms the soul and is great for any meal. Experiment with variations like spicy or protein-packed options. Enjoy it fresh or stored for later. Dive in and savor the flavors of this comforting dish!

Creamy Southwest Corn Chowder

A rich and creamy corn chowder with a Southwest twist, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Southwestern
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 medium red bell pepper, diced
  • 1 green chili minced (optional for extra heat)
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut milk
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh cilantro or parsley
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Mix in the diced red bell pepper and any optional green chili. Cook for 3-4 minutes until softened. Add the corn kernels (reserve a handful for garnish) and diced potatoes to the pot.
  • Sprinkle in the cumin, smoked paprika, salt, and pepper. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender, blend the chowder until smooth for a creamy texture, leaving some chunks for variety. If using a regular blender, be careful to let the chowder cool slightly before blending in batches.
  • Return the blended chowder to the pot (if using a regular blender) and stir in the heavy cream or coconut milk. Allow it to heat through for another 5 minutes, adjusting seasoning if necessary.
  • Ladle the chowder into bowls, topping each with a sprinkle of reserved corn, a sprig of cilantro or parsley, and a squeeze of fresh lime.

Notes

For a dairy-free option, use coconut milk instead of heavy cream.
Keyword chowder, corn, creamy, soup, vegetarian