Delightful Corn Chowder

Eugene Zafra


Another great soup in the tradition of the great southwest. A dear friend from Albuquerque gave me this recipe. My family enjoys this, specially during the cold season.


★★★★★ 1 vote

15 Min
20 Min


  • 1 tsp
    corn oil
  • 2 slice
    bacon, chopped
  • 1/2 c
    onions, yellow, medium, chopped
  • 1/3 c
    celery, diced
  • 3/4 c
    carrots, chopped
  • 2 c
    potatoes, peeled and diced
  • 10 oz
    canned diced tomatoes and green chilies, undrained
  • 1 tsp
    red chile powder
  • 1 tsp
    sherry vinegar
  • 1 1/2 c
    corn kernels, frozen, divided
  • 4 c
    chicken base
  • 4 oz
    quick melt cheese, cubed
  • 1 tsp
    salt and pepper
  • ·
    bacon bits and chopped chives to garnish

How to Make Delightful Corn Chowder


  1. In a stockpot, heat oil and fry bacon until lightly browned. Add onions and cook until translucent. Add celery and carrots; cook for 2 to 3 minutes until vegetables are soft. Add potatoes, 3/4 cup corn kernels, and chicken stock. Bring to a boil then simmer until potatoes are fork tender, about 15 minutes.
  2. Transfer soup to a blender. Add diced tomatoes, chile powder and sherry vinegar. Puree.
  3. Return pureed soup to pot over medium-low heat. Stir in cubed cheese and remaining corn kernels. Season with salt and pepper. Cook until cheese is totally melted. Serve immediately.
  4. Ladle hot soup in 4 individual cups and garnish with
    bacon bits and chopped chives. Serve with garlic bread, tortilla chips or crackers.

Printable Recipe Card

About Delightful Corn Chowder

Course/Dish: Chowders

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