Fiesta Corn Chowder Recipe

Name: Fiesta Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Anaheim Chile Peppers; 1 whole Small Red Bell Pepper; 2 whole Yukon Gold Potatoes, Chopped Into 1/2 Inch Cubes; 2 Tablespoons Olive Oil; 1 whole Small Yellow Onion, Coarsely Chopped; 1 clove Garlic, Pressed And Minced; 2-1/2 cups Frozen (Thawed) Or Fresh Corn Kernels, Divided; 2 cups Vegetable Or Chicken Stock; 1 cup 1% Low-fat Milk; 1 teaspoon Salt; 1/4 teaspoons Fresh Ground Black Pepper; 2 teaspoons Fresh Oregano, Chopped; 2 Tablespoons Fresh Cilantro, Chopped, Plus More For Garnish

Servings: persons

2 whole Anaheim Chile Peppers
1 whole Small Red Bell Pepper
2 whole Yukon Gold Potatoes, Chopped Into 1/2 Inch Cubes
2 Tablespoons Olive Oil
1 whole Small Yellow Onion, Coarsely Chopped
1 clove Garlic, Pressed And Minced
2-1/2 cups Frozen (Thawed) Or Fresh Corn Kernels, Divided
2 cups Vegetable Or Chicken Stock
1 cup 1% Low-fat Milk
1 teaspoon Salt
1/4 teaspoons Fresh Ground Black Pepper
2 teaspoons Fresh Oregano, Chopped
2 Tablespoons Fresh Cilantro, Chopped, Plus More For Garnish

1
Preheat a gas grill. Place peppers (Anaheim chiles and red pepper) on the grill over medium-high heat about 3-5 minutes each side, until skin is blackened. Place peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel away skin, seed and chop.
2
Place potato pieces into a saucepan and cover with water. Bring to a boil, then reduce heat to medium and cook uncovered for 15-20 minutes, or until potatoes are tender. Drain and set aside.
3
In a skillet, heat olive oil over high heat. Add onion and chopped garlic and saute until onion is translucent. Remove from heat and set aside.
4
In a food processor, process 1 cup of corn kernels and 1/2 cup potato chunks until fairly smooth. Transfer contents to a stock pot over medium heat and add potato pieces, diced peppers, onions and garlic, and remaining ingredients. Bring to a boil, then reduce heat to simmer for 25-30 minutes, or until soup thickens.
5
Garnish with fresh chopped cilantro.
6
Nutrition info per 2 cup serving: 301 calories, 9 g fat, 1 g saturated fat, 9 g protein, 52 g carbohydrates

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Anaheim Chile Peppers, 1 whole Small Red Bell Pepper, 2 whole Yukon Gold Potatoes, Chopped Into 1/2 Inch Cubes, 2 Tablespoons Olive Oil, and more.

Yes, Fiesta Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fiesta Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions