Southwestern Corn Chowder Recipe

Name: Southwestern Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon butter; 1 cup celery, finely chopped; 1 cup onion, finely chopped; 1 teaspoon garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; 3 cups vegetable broth or 3 cups chicken broth; 1 (15 ounce) can cream-style corn; 16 ounces frozen corn; 1 (6 ounce) can diced green chilies; 1 cup heavy cream; 5 tablespoons flour; 2 cups cheese, shredded

Servings: persons

1 tablespoon butter
1 cup celery, finely chopped
1 cup onion, finely chopped
1 teaspoon garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
3 cups vegetable broth or 3 cups chicken broth
1 (15 ounce) can cream-style corn
16 ounces frozen corn
1 (6 ounce) can diced green chilies
1 cup heavy cream
5 tablespoons flour
2 cups cheese, shredded

1
Melt butter in a heavy pan.
2
Saute onion, celery, and garlic until tender.
3
Stir in broth, chili powder, cumin, corn and chilies.
4
Bring to boil, reduce heat and simmer 10 minutes.
5
In a small bowl, add cream to the flour, whisking until smooth.
6
Add to soup mixture.
7
Stir until thickened.
8
Add cheese, stirring until melted.
9
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tablespoon butter, 1 cup celery, finely chopped, 1 cup onion, finely chopped, 1 teaspoon garlic, minced, and more.

Yes, Southwestern 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.

Southwestern Corn Chowder

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