Soups & Stewscookieandkate4.8
Southwestern Corn Chowder
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to ⏱️ 10 minutes, stirring every couple of minutes.
2
Add the garlic and cook until fragrant, about ⏱️ 30 seconds to ⏱️ 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
(32 ounces) vegetable broth4 cupswater2 cupsbay leaf1
3
Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to ⏱️ 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
4
Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
(32 ounces) vegetable broth4 cupsbay leaf1
5
Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining ¼ teaspoon salt and be generous with the black pepper, to taste. If you’d like more spice, add up to ½ teaspoon more chili powder, to taste.
(32 ounces) vegetable broth4 cupsfresh lime juice1 tablespoon
6
Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts
calories
513 calories
fat Content
19.1 g
serving Size
1 of 4 large bowls, no garnishes
fiber Content
10.1 g
sugar Content
26 g
sodium Content
1051.6 mg
protein Content
13.4 g
trans Fat Content
0 g
cholesterol Content
35.3 mg
carbohydrate Content
83.9 g
saturated Fat Content
8.6 g
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