There’s nothing quite like a warm bowl of creamy Southwestern corn chowder to chase away the chill. This recipe combines sweet corn with zesty spices, making it a delightful comfort food with just the right kick!
Creamy Southwestern Corn Chowder
Prep & Cook Time
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 4 cups fresh or frozen sweet corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (optional for more heat)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the garlic, red bell pepper, and jalapeño, cooking for another 2-3 minutes.
- Add the diced potatoes, corn, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the chowder until creamy, leaving some chunks for texture.
- Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro!
Servings
This recipe makes about 6 servings.
Nutrition Info
Calories: 320
Fat: 16g
Carbohydrates: 40g
Protein: 6g
Final Thoughts
I absolutely love how this chowder brings together the sweetness of corn and the warmth of spices. It’s perfect for a cozy dinner or a gathering with friends. Give it a try, and I promise it will become a staple in your recipe collection!