Southwestern Corn Chowder

Make this Southwestern corn chowder for a relaxing supper in your home! This vegetarian corn chowder dish is fresh, wholesome and scrumptious. It’s ideal for cool late summertime or fall nights when fresh corn is at its peak. Or, you can make it whenever with frozen corn.

I desired the corn taste to shine and stabilized its sweet taste with some Southwestern spice. You’ll discover bell pepper, poblano and chili powder in this irregular chowder. I assure you will not miss out on the bacon.

corn chowder ingredients

I actively prevented utilizing the whipping cream that you’ll discover in the majority of chowder dishes. Whipping cream tends to dull tastes and likewise makes me feel weighed down. Rather, I mixed a little bit of butter into the soup (among my preferred soup techniques) and stirred in some crème fraîche or sour cream at the end. These dairy components provide some creaminess, obviously, plus some tanginess that you will not receive from plain cream.

You can quickly make this soup dairy totally free or vegan, if wanted. You’ll enjoy completion results in any case!

blending portion of corn chowder

Corn Choice & Preparation Tips

Since terrific corn is crucial to making terrific corn chowder!

Buy fresh corn and utilize it immediately. Newly collected corn has the sweetest, most scrumptious taste, and it loses that taste as time goes on.

How to cut corn off the cob: I discover it simplest to simply lay the corn down on the cutting board. Trim a strip of kernels lengthwise with a sharp knife, turn so the flat side protests the cutting board, and repeat as required.

If you can’t discover fresh corn or wish to conserve a couple of minutes: Usage frozen corn, which tastes much better than canned corn. Rinse any frost on the kernels initially, then include them to the pot as directed.

Watch How to Make Southwestern Corn Chowder

how to make corn chowder

Corn Chowder Serving Ideas

You might count a huge bowl of chowder as a snack. Or serve smaller sized parts on the side. This chowder complements green salads, sandwiches and quesadillas, and easy veggie sides. Here are a couple of great alternatives:

  • 10-Minute Quesadillas
  • Arugula and Wild Rice Salad with Zippy Lemon Dressing
  • Erin’s Peach and Avocado Green Salad
  • Favorite Green Salad with Apples, Cranberries and Pepitas
  • Favorite Grilled Cheese Sandwich
  • Perfect Roasted Green Beans
  • Quick Collard Greens

corn chowder in pot

More Fresh Corn Recipes to Delight In

  • The Very Best Grilled Corn on the Cob
  • Elote (Mexican Street Corn)
  • Fresh Corn Salsa
  • Garden-Fresh Corn Salad
  • Succotash

More Comfortable Fall Soups & Stews

  • Finest Lentil Soup
  • Timeless Tomato Soup (Brightened!)
  • Broccoli Cheese Soup
  • Homemade Vegetarian Chili
  • Spicy Black Bean Soup

Please let me understand how your chowder ends up in the remarks! I enjoy speaking with you.

vegetarian corn chowder recipe

Southwestern Corn Chowder

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: thirty minutes
  • Overall Time: 50 minutes
  • Yield: 8 cups 1 x
  • Classification: Soup or stew
  • Technique: Stovetop
  • Food: American
  • Diet Plan: Vegetarian

4.8 from 128 evaluations

Make this Southwestern corn chowder for a relaxing supper in your home! This vegetarian corn chowder dish is fresh, wholesome and scrumptious. Dish yields 8 cups or 4 generous bowls.


  • 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 3/4″ cubes (about 3 cups)
  • 1 big red onion, sliced
  • 1 poblano pepper (optional) *, seeds and ribs got rid of, sliced
  • 1 red bell pepper, sliced
  • 2 celery ribs, sliced
  • 3/4 teaspoon salt, divided, to taste
  • 1/2 teaspoon chili powder
  • 2 medium cloves garlic, pushed or minced
  • 4 cups (32 ounces) veggie broth
  • 2 cups water
  • 1 bay leaf
  • 2 tablespoons saltless butter, cut into 4 pieces
  • 1/4 cup sliced cilantro
  • 1/4 cup crème fraîche or sour cream or Greek yogurt **
  • 1 tablespoon fresh lime juice
  • Newly ground black pepper, to taste
  • Recommended garnishes: Grated sharp cheddar cheese, very finely sliced green onion, extra cilantro leaves and/or a small pinch of chili powder


  1. In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat up until sparkling. Include the corn, potatoes, onion, poblano, bell pepper, celery, 1/2 teaspoon of the salt, and 1/2 teaspoon chili powder. Stir to integrate. Prepare up until the onions hurt and clear, about 7 to 10 minutes, stirring every number of minutes.
  2. Include the garlic and cook up until aromatic, about 30 seconds to 1 minute, while stirring continuously. Include the broth and water and stir to integrate. Drop in the bay leaf.
  3. Bring the mix to a boil over high heat, then decrease the heat as required to preserve a mild simmer. Simmer for 20 to 25 minutes, stirring sometimes. It’s refrained from doing up until the potatoes are totally prepared through and really quickly pierced through with a fork.
  4. Get rid of the pot from the heat. Utilizing kitchen area tongs, eliminate the bay leaf. Thoroughly transfer about 3 cups of the soup (about half liquid, half solids) to a mixer. Firmly secure the cover and beware to prevent the hot steam as you mix up until totally smooth. Include the butter and mix once again.
  5. Put the mix back into the pot. Include the cilantro, crème fraîche (see note if utilizing sour cream or Greek yogurt) and lime juice. Stir to integrate. Season with the staying 1/4 teaspoon salt and be generous with the black pepper, to taste. If you ‘d like more spice, amount to 1/2 teaspoon more chili powder, to taste.
  6. Divide the chowder into bowls and leading with garnishes of your option. Remaining chowder will keep well in the fridge, covered, for as much as 5 days or for numerous months frozen.


* Spice level note: Some poblanos are more hot than others. If you’re delicate to spice, you can leave out the poblano to be on the safe side, and likewise go simple on the chili powder. If you enjoy spice, you can stir in extra chili powder to taste, or you might even include a sliced jalapeño to the pot with the other peppers.

** Crème fraîche or sour cream: I like crème fraîche due to the fact that it does not curdle when stirred into hot soup. I utilize the Vermont Creamery brand name and usually discover it near the goat cheese. If you choose to utilize sour cream or Greek yogurt, you can “temper” it to avoid it from coagulation. Merely put the sour cream or yogurt in a heat-safe bowl. Include a couple of splashes of the warm soup liquid, stirring after each, up until the mix is warmed through. Then stir the mix into the soup.

Make it dairy free/vegan: Leave out the butter. I have actually spoken with some commenters who enjoy it with no extra creaminess. Or for outcomes closest to the soup as revealed, utilize my vegan sour cream in location of the crème fraîche it works terrific! You may delight in garnishing specific portions with an extra dollop of vegan sour cream on top.

▸ Nutrition Details

The info revealed is a price quote supplied by an online nutrition calculator. It needs to not be thought about an alternative to an expert nutritional expert’s guidance. See our complete nutrition disclosure here.

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