Southwest Corn Chowder Recipe

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Southwest Corn Chowder

Kitchen Crew


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6 large
ears of corn
1 tsp
corn oil
onions, chopped
cloves garlic, chopped
poblano peppers, seeded, diced
serrano peppers, seeded and diced
3 c
chicken stock
2 c
heavy cream
salt to taste
1 Tbsp
lime juice
1 small
baking potato, peeled and diced
1/2 c
jicama, peeled and diced
red bell pepper, seeded and diced
yellow bell pepper, seeded and diced
1 Tbsp
fresh cilantro, finely chopped


1Shuck corn, remove silk, and cut kernels from cob.
2Set aside 3/4 cup.
3Heat oil in a heavy saucepan over medium heat.
4Stir in reamining corn kernels and onions.
5Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
6Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
7Bring to a boil, stirring frequently.
8Reduce heat and simmer for 20 minutes.
9Stir in cream.
10Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
11Remove from heat.
12Pour soup into a blender and blend until very smooth.
13Season to taste with salt and lime juice.
14Set aside and keep warm.
15Fill a large pot three-quarters full with water.
16Season lightly with salt.
17Bring to a boil.
18Add potato and cook for 2 minutes.
19Add reserved 3/4 cup corn kernels and cook for 2 minutes.
20Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
21Drain vegetables and immediately fold into warm soup.
22Pour equal portions into six warm soup bowls.
23Sprinkle an equal amount of chopped cilantro on each and serve immediately.

About this Recipe

Course/Dish: Chowders
Other Tag: Quick & Easy