Southwestern Corn Chowder: A Cozy Bowl of Sunshine
A vibrant, creamy soup celebrating the flavors of the American Southwest. Packed with sweet corn, hearty potatoes, peppers, and spices, this chowder is comforting, zesty, and entirely pork/alcohol-free.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 cups corn kernels (fresh or frozen)
2 cups peeled and diced potatoes
1 red bell pepper, chopped
1 medium onion, diced
2 cloves garlic, minced
2 cups vegetable broth
1 cup milk (dairy or plant-based)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
1 lime, juiced (about 2 tbsp)
Instructions
Heat olive oil in a large pot over medium heat.
Add onion, garlic, and red bell pepper; sauté 5 minutes.
Stir in chili powder, cumin, salt, and pepper; cook 1 minute.
Add potatoes and vegetable broth. Bring to a boil, then simmer 10 minutes until potatoes are tender.
Stir in corn and milk. Cook 5 minutes until slightly thickened.nBlend 1 cup of the soup using an immersion blender or in a food processor to add creaminess.
Finish with lime juice and fresh cilantro before serving.
Notes
For a vegan version, use plant-based milk and omit meat-related products.
Use fresh corn (raw or steamed) for maximum sweetness.
Chowder can be refrigerated for 3-5 days or frozen for up to 3 months.
Serve with a dollop of plain yogurt or a sprinkle of tortilla chips for texture.
Find it online: https://cookingwithramsay.com/southwestern-corn-chowder/