Description
This Southwestern Corn Chowder is a flavorful, hearty soup combining fresh sweet corn, red potatoes, and a medley of colorful peppers and vegetables, simmered to perfection and blended for a creamy texture. Enhanced with cumin, chili powder, and fresh cilantro, it offers a comforting dish with a touch of spice, garnished with creamy crème fraîche or a tangy substitute and fresh lime juice.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
- 1 pound red potatoes, cut into ¾” cubes (about 3 cups)
- 1 large red onion, chopped
- 1 poblano pepper (optional), seeds and ribs removed, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- ¾ teaspoon salt, divided, to taste
- ½ teaspoon chili powder
- 2 medium cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 bay leaf
- 2 tablespoons unsalted butter, cut into 4 pieces
- ¼ cup chopped cilantro
- ¼ cup crème fraîche or sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
Suggested Garnishes
- Grated sharp cheddar cheese
- Thinly sliced green onion
- Additional cilantro leaves
- A tiny pinch of chili powder
Instructions
- Heat oil and sauté vegetables: 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.
- Add garlic: Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly to prevent burning.
- Add liquids and bay leaf: Pour in the vegetable broth and water, then stir to combine. Drop in the bay leaf.
- Simmer the soup: Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Let the chowder simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are fully cooked and easily pierced through with a fork.
- Blend part of the soup: Remove the pot from heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (half liquid, half solids) to a blender. Securely fasten the lid, cautiously avoiding hot steam, and blend until completely smooth.
- Add butter and blend again: Add the butter pieces to the blender and blend again until incorporated, creating a creamy texture.
- Return blended mixture and finish: Pour the blended mixture back into the pot. Stir in the chopped cilantro, crème fraîche (or sour cream/Greek yogurt, tempered if preferred), and fresh lime juice.
- Season and serve: Season with the remaining ¼ teaspoon salt and generous freshly ground black pepper, to taste. Add extra chili powder if desired. Divide chowder into bowls and top with your choice of garnishes like grated cheddar, green onions, cilantro leaves, or a pinch of chili powder.
- Storage: Store leftover chowder covered in the refrigerator for up to 5 days or freeze for several months.
Notes
- Spice level: Poblano peppers vary in heat; omit if sensitive or add jalapeño and extra chili powder for more spice.
- Crème fraîche preferred as it does not curdle; if using sour cream or Greek yogurt, temper by gradually mixing warm soup liquid before adding to the pot.
- To make dairy free or vegan, omit butter and use a vegan sour cream substitute for creaminess, or skip creamy additions altogether.
- Leftovers refrigerate well up to 5 days or freeze for several months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
