Southwestern-Style Corn Chowder Recipe

Name: Southwestern-Style Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 small onion, coarsely chopped; 2 (16 ounce) packages frozen whole kernel corn, thawed, divided; 2 cups water; 3 chicken bouillon cubes; 1 (12 ounce) can Carnation Evaporated Milk; 1 (4 ounce) can diced green chilies; 12 red bell pepper, chopped; 1 teaspoon fresh cilantro, chopped; 1 tablespoon fresh basil, chopped; garnish with cilantro

Servings: persons

1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 (16 ounce) packages frozen whole kernel corn, thawed, divided
2 cups water
3 chicken bouillon cubes
1 (12 ounce) can Carnation Evaporated Milk
1 (4 ounce) can diced green chilies
12 red bell pepper, chopped
1 teaspoon fresh cilantro, chopped
1 tablespoon fresh basil, chopped
garnish with cilantro

1
Heat vegetable oil in large saucepan over medium-high heat.
2
Add onion; cook, stirring occasionally, for 3 to 4 minutes or until tender.
3
Add 4 cups corn; cook, stirring, for 4 to 5 minutes or until tender.
4
Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.
5
Place corn mixture in food processor or blender in batches and process until smooth.
6
Return to saucepan.
7
Stir in remaining corn, evaporated milk, green chiles, bell pepper and cilantro.
8
Cook, stirring frequently, for 5 to 10 minutes or until chowder is thick and red pepper is tender.
9
Garnish with cilantro.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 small onion, coarsely chopped, 2 (16 ounce) packages frozen whole kernel corn, thawed, divided, 2 cups water, and more.

Yes, Southwestern-Style 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-Style Corn Chowder

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