Southwest Corn Chowder Recipe

Name: Southwest Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large corn cobs; 1 teaspoon corn oil; 2 each onions chopped; 2 cloves garlic chopped; 1 1/2 each poblano peppers seeded and diced; 2 each serrano chiles seeded and chopped; 3 cups chicken broth; 2 cups heavy whipping cream; 1 x salt to taste; 1 tablespoon lime juice; 1 small potatoes peeled and diced; 1/2 cup jicama peeled and diced; 1/4 red sweet red bell peppers seeded and diced; 1/4 yellow sweet red bell peppers seeded and diced; 1 tablespoon cilantro fresh, finely chopped

Servings: persons

6 large corn cobs
1 teaspoon corn oil
2 each onions chopped
2 cloves garlic chopped
1 1/2 each poblano peppers seeded and diced
2 each serrano chiles seeded and chopped
3 cups chicken broth
2 cups heavy whipping cream
1 x salt to taste
1 tablespoon lime juice
1 small potatoes peeled and diced
1/2 cup jicama peeled and diced
1/4 red sweet red bell peppers seeded and diced
1/4 yellow sweet red bell peppers seeded and diced
1 tablespoon cilantro fresh, finely chopped

1
Shuck corn, remove silk, and cut kernels from cob.
2
Set aside 3/4 cup.
3
Heat oil in a heavy saucepan over medium heat.
4
Stir in remaining corn kernels and onions.
5
Saute for about 10 minutes or until onions are soft and juices have cooked down.
6
Do not brown.
7
Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.
8
Bring to a boil, stirring frequently.
9
Reduce heat and simmer for 20 minutes.
10
Stir in cream.
11
Return soup to a simmer and cook for about 5 minutes until slightly reduced.
12
Remove from heat.
13
Pour soup into a blender and blend until very smooth.
14
Season to taste with salt and lime juice.
15
Set aside and keep warm.
16
Fill a large pot three-quarters full with water.
17
Bring to a boil.
18
Season lightly with salt.
19
Add potato and cook for 2 minutes.
20
Add reserved 3/4 cup corn kernels and cook for 2 minutes.
21
Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.
22
Drain vegetables and immediately fold into warm soup.
23
Pour equal portions into six warm soup bowls.
24
Sprinkle an equal amount of chopped cilantro on each and serve immediately.
25
The entire soup may be made up to one day in advance.
26
Reheat, but do not cook, just before serving.

889

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 6 large corn cobs, 1 teaspoon corn oil, 2 each onions chopped, 2 cloves garlic chopped, and more.

Yes, Southwest 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!

Southwest Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions