Southwestern Corn Chowder Recipe

Name: Southwestern Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces; 1 medium onion, cut into 1/2-inch cubes; 1 large carrot, cut into 1/2-inch cubes; 2 celery stalks, cut into 1/2-inch cubes; 1 fresh small poblano chile, seeded and cut into 1/4-inch dice; Coarse salt; 1/2 teaspoon ground cumin; Freshly ground pepper; Pinch of cayenne pepper; 1 cup dry white wine; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 5 cups homemade or low-sodium store-bought chicken or vegetable stock; 3 cups fresh corn kernels (about 6 ears); 1 cup heavy cream; 1/4 cup chopped fresh cilantro, plus more for garnish; Hot sauce, such as Tabasco (optional)

Servings: persons

4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 fresh small poblano chile, seeded and cut into 1/4-inch dice
Coarse salt
1/2 teaspoon ground cumin
Freshly ground pepper
Pinch of cayenne pepper
1 cup dry white wine
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 cups homemade or low-sodium store-bought chicken or vegetable stock
3 cups fresh corn kernels (about 6 ears)
1 cup heavy cream
1/4 cup chopped fresh cilantro, plus more for garnish
Hot sauce, such as Tabasco (optional)

1
Heat a large, dry pot over medium heat.
2
Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes.
3
Transfer with a spatula or slotted spoon to paper towels to drain.
4
Add the onion to the pot; cook until just softened, about 4 minutes.
5
Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes.
6
Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne.
7
Raise heat to high; add the wine.
8
Cook until most liquid has evaporated, 2 to 3 minutes.
9
Add the potatoes and stock; bring to a boil.
10
Reduce heat to medium-low; gently simmer until all the vegetables are tender, about 20 minutes.
11
Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more.
12
Stir in the 1/4 cup cilantro.
13
Season with salt and pepper.
14
Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

1128

kcal

Calories

Fat

Carbs

114

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 16 ingredients. The key ingredients include: 4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces, 1 medium onion, cut into 1/2-inch cubes, 1 large carrot, cut into 1/2-inch cubes, 2 celery stalks, cut into 1/2-inch cubes, 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.

That's it — enjoy your meal!

Southwestern Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions