Easy Southwestern Corn Chowder

Side view of Southwestern Corn Chowder in a white bowl with chopped cilantro, bacon, and Greek yogurt

Easy Southwestern Corn Chowder

Spice up soup season with this Southwestern Corn Chowder! Bursting with bold flavors, hearty corn and potatoes, and a touch of Tex-Mex smoky flavors, it's an easy-to-make, creamy soup you'll love!

Prep Time15

Cook Time30

Total Time45

Servings: cups

Calories: 205kcal

Author: Stephanie Wilson

Ingredients

4 bacon slices chopped
1 large onion
1 red bell pepper chopped
3 celery ribs chopped
½ teaspoon chili powder (*see notes)
2 garlic cloves minced
4 cups vegetable broth
2 cups water
1 pound red potatoes cubed small, about 3 cups
4 cups corn frozen or fresh from 4-5 ears
1 teaspoon salt or to taste
1 bay leaf
2 tablespoons butter

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Instructions

If using fresh corn (which is THE best), cut the kernels from the cobs and aside.
In a large Dutch oven over medium-high heat, add chopped bacon and cook, stirring occassionally, until browned. With a slotted spoon, remove bacon from the pot, drain, and set aside.
In the same pot, add the onions, peppers, and celery, cook uncovered until the onions is softened; About 7-8 minutes. Stir in the chili powder and garlic, cook until fragrant, about 30 seconds while stirring constantly.
Add the broth, water, potatoes, corn kernels, bay leaf, salt, and black pepper, and stir to combine. Bring to a boil, then simmer the chowder for 10-15 minutes or until the potatoes are tender. Season with salt and pepper to taste.
Remove the bay leaf from the pot and carefully transfer about 2 cups of the soup (half liquid, half solids) to a blender. Securely fasten the lid, avoid the hot steam, and blend until completely smooth. Add the butter, and blend one more time.
Stir the puree back into the soup. To serve, divide the chowder into bowls and top with garnishes of choice.

Notes

Seasoning: If you love a spicer chowder, stir in additional chili powder to taste, or add a jalapeno pepper along with the bell pepper.

Serving Ideas: Serve topped with crumbled bacon, creme fraiche, sour cream, Greek yogurt, and freshly chopped herbs like cilantro.

Storing the Chowder: Leftover soup will keep in the refrigerator, covered, for up to 5 days or several months when frozen.

Pairing: I love this hearty soup with cornbread. This Skillet Cornbread is a delicious pairing with this soup.

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