Southwest Corn Chowder

Southwest Corn Chowder

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  • 6 large
    ears of corn
  • 1 tsp
    corn oil
  • 2
    onions, chopped
  • 2
    cloves garlic, chopped
  • 1.5
    poblano peppers, seeded, diced
  • 2
    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
  • 1/4
    red bell pepper, seeded and diced
  • 1/4
    yellow bell pepper, seeded and diced
  • 1 Tbsp
    fresh cilantro, finely chopped

How to Make Southwest Corn Chowder


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

Printable Recipe Card

About Southwest Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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