Tex-Mex Corn Chowder Recipe

Name: Tex-Mex Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 tablespoons olive oil; 1 ½ cups chopped onions; 1 (4 ounce) cangreen diced green chilies, dont drain; 2 cups chopped red sweet bell peppers; 2 cups chopped tomatoes; 2 diced jalapenos; 8 cups vegetable broth; 5 lbs yukon gold potatoes, 1/2 inch cubes; 2 lbs frozen corn; 3 cups half-and-half; 3 cups milk; pepper; chopped cilantro; shredded sharp cheddar cheese

Servings: persons

2 tablespoons olive oil
1 ½ cups chopped onions
1 (4 ounce) cangreen diced green chilies, dont drain
2 cups chopped red sweet bell peppers
2 cups chopped tomatoes
2 diced jalapenos
8 cups vegetable broth
5 lbs yukon gold potatoes, 1/2 inch cubes
2 lbs frozen corn
3 cups half-and-half
3 cups milk
pepper
chopped cilantro
shredded sharp cheddar cheese

1
In a large soup pot saute the onions in oil until almost translucent.
2
Add the broth and remaining vegetables except corn.
3
Simmer for 45 minutes.
4
Add the corn and simmer for 10 minutes more.
5
Add the cream and milk.
6
Turn heat up to medium but do not boil-you want a hearty simmer.
7
Remove from heat and pour into a soup tureen.
8
Offer pepper, cilantro and cheese at the table.

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 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 ½ cups chopped onions, 1 (4 ounce) cangreen diced green chilies, dont drain, 2 cups chopped red sweet bell peppers, and more.

Yes, Tex-Mex 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.

Tex-Mex Corn Chowder

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