Best Southwestern Corn Chowder Recipes

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

SOUTHWESTERN CORN CHOWDER

Steps:

• Preheat oven to 500 degrees F.
• Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
• Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS

Steps:

• Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
• Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
• Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
• (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
• Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are heated through.
• Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove pot from the heat. Stir in cream, blending, heating. Serve.
• note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
• note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
• note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
• note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.

SOUTHWESTERN SPICY CORN CHOWDER

Steps:

• Melt butter with olive oil in pot.
• Add celery, bell pepper and onion.
• Cook for 5 minutes.
• Add hash browns, corn, and green chilis.
• Cook for another 5 minutes.
• Combine all dry ingrediants.
• Add to pot and stir for 1 minute constantly.
• Add chicken stock and bring to boil.
• Reduce to low and simmer for 5 minutes.
• Add cream and let simmer 2 more minutes stirring frequently.
• Ready to serve.
• Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
• Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.

CREAMY SOUTHWESTERN CORN CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
• Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
• Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

HEARTY SOUTHWESTERN CORN CHOWDER

Steps:

• Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
• Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
• Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

SOUTHWESTERN CHICKEN CORN CHOWDER

Steps:

• In a large Dutch oven or stock pot, saute the sweet onions in butter or olive oil until they begin to turn translucent and fragrant.
• Add the chicken broth, potatoes, oregano, poultry seasoning, chili powder, salt, and freshly ground pepper to taste. Bring to a low boil and simmer about ten minutes, until potatoes are just barely tender. Add the corn and simmer until corn is heated through.
• Remove about 1-1/2 cups of the chowder and puree in a blender or food processor. Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in hot sauce and cilantro.
• Serve in bread bowls with additional shredded cheese and cilantro for garnish.
• Yield: about 6 servings.

SOUTHWESTERN CHEESY CORN CHOWDER

Steps:

• Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
• In soup pot, melt 2 T butter and brown the ground turkey.
• Add garlic& sauté until done.
• Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
• Stir in 1 T butter& flour.
• Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
• Bring to boil-- Reduce heat to simmer.
• Cover & let cook until all vegetables are tender, (approx 25 minutes).
• Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
• Pour it SLOWLY back into soup pot, stirring frequently.
• Add both cheeses-- stir until cheese is melted and chowder is thickened.
• Taste & adjust salt/pepper if needed.

SOUTHWESTERN CORN AND BLACK BEAN CHOWDER

Steps:

• Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans with cool water and set aside. In soup pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and slightly brown. Add water and broth and bring to boil. Add all remaining ingredients except cilantro. Simmer for 10 minutes and then add cilantro. Simmer for additional 10 minutes, uncovered.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium stockpot, melt the butter, and then sauté the chopped onion.
• Add the chicken broth and milk, then the potatoes.
• Bring to a boil, turn heat to low and simmer until potatoes are tender.
• Stir in the cheese, both corns, salsa and black beans.
• Heat over low heat until serving temperature.
• Stir occasionally so soup does not scorch.
• Top each bowl with the crushed con chips and chilies.

SOUTHWESTERN CHICKEN CORN CHOWDER

Steps:

• In a pressure cooker, saute bacon until crisp.
• Add oil, onion, garlic and chicken. Saute 3 minutes.
• Stir in tomatoes, salsa, peppers, carrots, chicken broth, salt, red pepper flakes and hot pepper sauce.
• Close pressure cooker and heat on high to develop maximum pressure. Reduce heat to maintain pressure and cook 6 minutes, then release pressure. Remove the chicken and cut it into bite-size pieces.
• Add chicken, corn, cilantro and sherry to the soup. Bring to a simmer and cook 2 minutes. Combine flour and butter into a paste, then add it one tablespoon at a time, mixing until the soup is creamy. Cook 1 more minute. Add half-and-half and mix thoroughly.
• If not using a pressure cooker, you will need to cook for a longer time, though I have not tested the recipe this way.

SOUTHWESTERN CORN CHOWDER

Steps:

• In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
• Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
• In a blender, puree soup in batches until smooth; return to soup pot.
• Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
• Sprinkle with chopoed cilantro and serve.

SOUTHWESTERN CORN AND RED PEPPER CHOWDER

Steps:

• In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
• In large stock pot, fry bacon until crisp.
• Remove bacon, save drippings.
• Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
• Add peppers and cook until tender, about 3 minutes.
• Stir in salt, thyme, white pepper, poultry seasoning and coriander.
• Add milk and heat gently, do not boil.
• Add potato mixture to stock pot, stir and bring to simmer.
• Thicken with cooled butter-flour mixture.
• Stir well.
• Simmer lightly to obtain a gloss.
• Add corn and heat thoroughly.
• Sprinkle bacon bits on top before serving.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
• Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

SKINNY SOUTHWESTERN CORN CHOWDER

Steps:

• Coat a 4- to 5-quart Dutch oven with nonstick cooking spray. Heat over medium heat about 1 minute. Add onion and leek; cook about 5 minutes or until tender, stirring occasionally.
• Add corn. Cook about 5 minutes or until corn softens, stirring occasionally. Add half of the chicken broth. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until the corn is very tender. Remove from heat and cool slightly.
• Transfer half the corn mixture to a blender or food processor; cover and blend or process until smooth. Return the pureed corn mixture to mixture in the Dutch oven.
• Add the remaining half of the broth, the sweet pepper, 1/8 teaspoon black pepper, cayenne pepper, and, if desired, saffron. Heat through. If desired, garnish with snipped fresh chives and/or additional ground black pepper.

SOUTHWESTERN CORN CHOWDER

Steps:

• Saute onion, salt & pepper until soft and translucent. Stir in corn and garlic, stirring until corn gets soft-5 min. Add broth and simmer 15 min. Add more salt and pepper if necessary (put cobs in in pot to increase corn flavor). Using slotted spoon, transfer 1 1/2 cups corn mixture to blender. Add cream and 1/2 cup cooking liquid. Vent top and puree until smooth 2 min. Return puree to pan, whisk in cornmeal and bring to a boil over medium heat stirring constantly until thickened. Stir in red pepper, cilantro and spice. Serve with lime wedges.

SOUTHWESTERN CORN CHOWDER

Steps:

• Add olive oil to soup pot and saute chopped onion until soft.
• Add corn and broth and cook for 10 minutes.
• Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
• Blend until smooth and return puree to pot.
• Heat until almost boiling.
• Stir in red pepper and tomato.
• Heat for 1 minute.
• Immediately before serving, squeeze lime into soup and top with cilantro.
• Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.

CREAMY SOUTHWESTERN CORN CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
• Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
• Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.