Best 2 Southwest Potato Corn Chowder Recipes

Indulge in the tantalizing flavors of the Southwest Potato Corn Chowder, a hearty and comforting dish that embodies the vibrant culinary spirit of the American Southwest. This delectable chowder is a symphony of textures and flavors, featuring tender potatoes, sweet corn, and a medley of aromatic spices that dance on your palate. The addition of juicy chicken or smoky bacon adds a savory depth, while the creamy broth, infused with roasted poblano peppers and a touch of green chiles, delivers a subtle warmth that lingers. Served with a sprinkle of tangy cotija cheese and fresh cilantro, this Southwestern delight promises a culinary adventure that will transport your taste buds to the heart of the desert. This article presents three variations of this delectable dish: the Classic Southwest Potato Corn Chowder, a vegetarian delight bursting with garden-fresh flavors; the Chicken Southwest Potato Corn Chowder, a hearty and protein-packed version perfect for a chilly evening; and the Bacon Southwest Potato Corn Chowder, a smoky and savory rendition that adds a touch of indulgence. With detailed instructions and helpful tips, these recipes cater to every palate and dietary preference, ensuring a satisfying and unforgettable culinary experience.

Let's cook with our recipes!

SOUTHWEST POTATO CORN CHOWDER

Southwest Potato Corn Chowder image

Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 5

Number Of Ingredients 15

Ingredients

6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes
3 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons chopped fresh cilantro
4 medium green onions, finely chopped (1/4 cup)
4 slices bacon, crisply cooked and crumbled

Steps:

In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g

SOUTHWEST-STYLE POTATO CORN CHOWDER

Southwest-Style Potato Corn Chowder image

Make and share this Southwest-Style Potato Corn Chowder recipe from Food.com.

Provided by TheGrumpyChef

Categories Chowders

Time 35m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, chopped
1 garlic clove, minced
2 teaspoons olive oil
3 1/2 cups fat-free chicken broth, divided
3 1/2 cups red potatoes, peeled and cubed (1/2 inch)
1 large bay leaf
3/4 teaspoon dried thyme leaves
1/4 teaspoon dry mustard
2 1/2 cups 1% low-fat milk
2 1/2 cups frozen whole kernel corn
6 ounces Canadian bacon, julienned
salt, to taste
white pepper, to taste

Steps:

Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
Discard bay leaf.
Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
Stir in Canandian bacon and simmer, covered, 5 minute.
Season to taste with salt and white pepper.

Nutrition Facts : Calories 290.4, Fat 6.5, SaturatedFat 2, Cholesterol 24.5, Sodium 924.4, Carbohydrate 43.9, Fiber 4.2, Sugar 8.8, Protein 17

Tips:

Choose the right potatoes. Yukon Gold or russet potatoes are ideal for this chowder because they hold their shape well and don't get mushy.
Dice the potatoes and corn into small pieces. This will help them cook evenly and quickly.
Sauté the onions, celery, and green bell pepper until softened. This will add flavor and depth to the chowder.
Use a flavorful broth. Chicken or vegetable broth are both good options. You can also use water, but the chowder will be less flavorful.
Add the corn, potatoes, and seasonings to the broth. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Stir in the milk and cream. This will make the chowder rich and creamy.
Top the chowder with shredded cheese and crumbled bacon. This will add extra flavor and texture.

Conclusion:

Southwest potato corn chowder is a hearty, flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. For a spicier chowder, add more chili powder or cayenne pepper. For a creamier chowder, add more milk or cream. And for a more vegetarian chowder, omit the bacon. No matter how you make it, this chowder is sure to be a hit.