If you’re craving something that’s both creamy and full of flavor, this Southwest Summer Corn Chowder is going to hit the spot. It’s loaded with fresh summer corn, colorful peppers, and just the right amount of southwest spice to make your taste buds dance. This chowder is light enough for a warm day, but still hearty enough to satisfy your hunger. Whether you’re serving it up for a family dinner or a casual summer gathering, this dish is sure to be a hit.
Let’s get cooking and bring a little southwest flair to your summer table!
Southwest Summer Corn Chowder
Ingredients
- 4 ears of fresh corn kernels removed (or 3 cups frozen corn)
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 jalapeño seeded and minced
- 2 medium potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup milk or heavy cream for a richer chowder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime
- Optional: Sour cream shredded cheese, and tortilla strips for garnish
Substitutions
- Dairy-Free: Use coconut milk or a dairy-free cream alternative.
- Gluten-Free: This chowder is naturally gluten-free but always double-check your broth ingredients to ensure they’re gluten-free.
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the bell peppers and jalapeño, and cook for another 5 minutes until the peppers are softened.
- Cook the Potatoes: Stir in the diced potatoes, ground cumin, smoked paprika, and chili powder. Cook for 2 minutes to let the spices bloom.
- Simmer the Chowder: Add the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the Corn and Milk: Stir in the corn kernels and milk. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
- Blend for Creaminess: For a thicker chowder, use an immersion blender to puree a portion of the soup directly in the pot, or transfer about 2 cups of the soup to a blender, puree until smooth, and return it to the pot.
- Finish and Serve: Stir in the fresh cilantro and lime juice. Season with salt and freshly ground black pepper to taste. Ladle the chowder into bowls and top with sour cream, shredded cheese, and tortilla strips if desired. Serve hot and enjoy!
Notes
Nutritional Information (Per Serving):
- Calories: 280
- Carbohydrates: 38g
- Protein: 6g
- Fat: 12g
- Saturated Fat: 3g
- Sodium: 450mg
- Fiber: 5g
- Sugar: 8g
Notes/Advice:
- Additions/Subtractions:
- If you prefer a chunkier chowder, skip the blending step and enjoy the texture of the diced vegetables.
- Fresh corn really shines in this recipe, but if you’re using frozen corn, thaw it first to reduce the cooking time.
- The lime juice at the end adds a bright, fresh flavor that balances the richness of the chowder—don’t skip it!
Variations:
- Chicken Corn Chowder: Add shredded cooked chicken to the chowder for a heartier, protein-packed version.
- Spicy Corn Chowder: Increase the heat by adding more jalapeños or a pinch of cayenne pepper.
- Creamy Avocado Twist: Stir in diced avocado before serving for a creamy, cool contrast to the spicy chowder.
Suggestions:
- Serving Ideas: Pair this chowder with a fresh green salad or a side of cornbread for a complete meal. It’s also great served in bread bowls for a fun, edible presentation.
- Make It Ahead: This chowder can be made ahead of time and reheated just before serving. The flavors will only get better as they meld together in the fridge.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if needed to thin it out.
Wrapping It Up:
And there you have it—Southwest Summer Corn Chowder that’s creamy, zesty, and full of southwest flavor! This chowder is a wonderful way to enjoy the bounty of summer produce while adding a little spice to your life. Whether you’re serving it as a comforting dinner or as part of a summer feast, it’s sure to be a hit with everyone around the table. So, grab your bowl and savor the taste of summer with every spoonful. Enjoy!