Best 15 Southwestern Corn Chowder Recipes

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Indulge in the delightful flavors of the Southwest with this tantalizing Southwestern Corn Chowder recipe. Embark on a culinary journey as we explore a symphony of flavors, textures, and aromas. This hearty and comforting chowder boasts a medley of fresh, seasonal ingredients that come together to create a satisfying and unforgettable dish. From the sweetness of corn to the smokiness of roasted poblano peppers, each bite promises a burst of vibrant flavors. Let’s dive into this delectable recipe and discover the secrets behind its irresistible charm!

In addition to the Southwestern Corn Chowder, this article also presents a tempting array of other culinary delights. Treat yourself to the classic New England Clam Chowder, a creamy and flavorful seafood extravaganza. Experience a taste of coastal New England with the creamy and comforting Creamy New England Clam Chowder. For a hearty and satisfying meal, try the hearty and flavorful Ham and Potato Chowder. And for a vegetarian twist, indulge in the flavorful and nutritious Vegetarian Corn Chowder. With this collection of chowder recipes, you’ll have a delectable dish for every occasion.

Here are our top 15 tried and tested recipes!

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

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.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish

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 CORN CHOWDER



Southwestern Corn Chowder image

This Southwestern corn chowder is lighter than most and it makes a perfect lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 baking potato, peeled and cut into 1/2-inch pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup milk

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.

Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g

SOUTHWESTERN SPICY CORN CHOWDER



Southwestern Spicy Corn Chowder image

Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.

Provided by canspam324

Categories     Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
3/4 cup red onion, finely diced
2 tablespoons flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup frozen hash browns (shredded)
1 (11 ounce) can corn niblets
1 (4 1/2 ounce) can green chilies, chopped
2 1/2 cups chicken broth
3/4 cup heavy cream

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



Southwestern Black Bean and Chicken Corn Chowder image

A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.

Provided by muddydog

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
2 teaspoons minced garlic
1/2 red bell pepper, diced
1/2 medium onion, diced
1 tablespoon butter or 1 tablespoon oil
1 (1 1/4 ounce) package taco seasoning
1 1/4 lbs potatoes, peeled and diced
2 cups frozen corn
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1 cup shredded sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
3 cups low sodium chicken broth
thinly sliced green onion (to garnish)

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.

CREAMY SOUTHWESTERN CORN CHOWDER



Creamy Southwestern Corn Chowder image

Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup half-and-half
1 can (11 oz) Southwestern style corn, undrained
2 tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired

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.

Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1980 mg, Sugar 13 g, TransFat 1/2 g

SOUTHWESTERN CHICKEN CORN CHOWDER



Southwestern Chicken Corn Chowder image

Mild green chiles, chili powder, and cilantro give a Southwest flavor to chicken corn chowder. Don't be discouraged by the list of ingredients. This chowder goes together in no time. The mild green chiles are not spicy at all, so don't hesitate if you can't handle spicy foods. If you do like it spicy, just add hot sauce to taste or spicier chiles.

Provided by bucsgirl24

Categories     Chowders

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1/2 large sweet onion, peeled and chopped into large dice
4 cups chicken broth
2 red potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon oregano
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
2 teaspoons salt
2 teaspoons fresh ground pepper
2 (16 ounce) cans whole kernel corn
1 (16 ounce) can creamed corn
1 (4 ounce) can green chilies, drained
2 (8 ounce) chicken breasts, cut into 1 inch pieces
1 cup heavy cream
2 cups cheddar cheese
10 -15 drops hot sauce
1 tablespoon cilantro

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.

Nutrition Facts : Calories 717.7, Fat 39.5, SaturatedFat 20, Cholesterol 142.3, Sodium 2348.5, Carbohydrate 61.4, Fiber 6.1, Sugar 9.4, Protein 36.7

SOUTHWESTERN CHEESY CORN CHOWDER



Southwestern Cheesy Corn Chowder image

This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.

Provided by Susie D

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 tablespoons butter, divided
1 lb ground turkey
1 garlic clove, minced
1 medium onion, chopped
1 cup zucchini, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups raw potatoes, cubed
1 cup raw sweet potato, cubed
1/2 cup frozen green pea
1 cup frozen corn
3 tablespoons flour
3 1/2 cups chicken stock
2 chipotle chiles, minced, plus
2 teaspoons adobo sauce
2 cups half-and-half cream
1 teaspoon fresh sage, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup longhorn cheese or 1 cup cheddar cheese, grated
1 lb Velveeta cheese or 1 lb processed cheese, cubed

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 CHICKEN CORN CHOWDER



Southwestern Chicken Corn Chowder image

A wonderful soup recipe from "The Pressure Cooker Cookbook" by Toula Patsalis. Can be made without a pressure cooker but cooking time will be longer.

Provided by galcott

Categories     Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/4 lb bacon or 1/4 lb turkey bacon, cut into 1-inch pieces
1/4 cup olive oil
1 large onion, diced
3 garlic cloves, slivered
2 chicken breasts (with or without bone)
16 ounces crushed tomatoes
1/4 cup salsa
1 bell pepper, coarsely chopped (green, red, yellow or orange)
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon hot pepper sauce (such as Tabasco)
16 ounces whole kernel corn
4 -6 ounces carrots
1/2 cup chopped cilantro
1 tablespoon sherry wine
3 tablespoons all-purpose flour
3 tablespoons butter or 3 tablespoons butter substitute, softened
1 cup half-and-half

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.

Nutrition Facts : Calories 500.9, Fat 33.9, SaturatedFat 12.2, Cholesterol 74, Sodium 1387.8, Carbohydrate 31.3, Fiber 4.2, Sugar 7.9, Protein 19.1

SOUTHWESTERN CORN AND RED PEPPER CHOWDER



Southwestern Corn and Red Pepper Chowder image

Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth.

Provided by Galley Wench

Categories     Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 large baking potatoes, peeled and diced
2 1/4 cups heavy cream
1/4 teaspoon vegetable bouillon granules or 1/4 teaspoon chicken bouillon
1/2 medium onion, diced
4 slices bacon, fried crisp
2 teaspoons bacon drippings or 2 teaspoons vegetable oil
1/2 cup poblano pepper, seeded and diced
1/2 cup red bell pepper, seeded and diced
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon ground coriander
4 1/2 cups milk
1/4 cup butter, mixed with
1/2 cup flour, until smooth
2 cups frozen whole kernel corn
1/2 teaspoon salt

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.

SKINNY SOUTHWESTERN CORN CHOWDER



Skinny Southwestern Corn Chowder image

Lend us an ear (of corn that is) and we'll teach you how to create a delicious chowder that will have you chow down and trim down at the same time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 10

Nonstick cooking spray
1 cup chopped onion
1 leek, cleaned and chopped
5 cups frozen corn
3 1/2 cups reduced-sodium chicken broth
1 medium red sweet pepper, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
3 threads saffron (optional)
Snipped fresh chives and/or ground black pepper (optional)

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.

Nutrition Facts : Calories 160, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 4 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 7 g, TransFat 0 g

SOUTHWESTERN HAM AND CORN CHOWDER



Southwestern Ham and Corn Chowder image

I created this chowder to help get rid of Thanksgiving leftovers and it has become a staple dinner for my family. It is hearty enough to be eaten as a main dish or an appetizer.

Provided by Nicole Baker Jordan

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 6

Number Of Ingredients 13

1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon garlic salt
½ teaspoon cayenne pepper, or to taste
½ teaspoon ground cumin
2 cups chicken broth
1 ½ cups cubed cooked ham
1 (7 ounce) can southwest-style corn
1 (15 ounce) can pumpkin puree
1 (13.5 ounce) can coconut milk
salt and ground black pepper to taste

Steps:

  • Heat coconut oil in a stockpot or large saucepan over medium-high heat; cook and stir onion, garlic, paprika, garlic salt, cayenne pepper, and cumin until onion is translucent, about 4 minutes. Add chicken broth, ham, and corn; bring to a boil.
  • Reduce heat to medium-low and stir pumpkin and coconut milk into broth mixture. Simmer soup, stirring occasionally, until heated through, about 10 minutes; season with salt and pepper.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 15.8 g, Cholesterol 20.6 mg, Fat 22.8 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 16.5 g, Sodium 1376.7 mg, Sugar 3.2 g

SOUTHWESTERN CORN CHOWDER



SOUTHWESTERN CORN CHOWDER image

Categories     Soup/Stew     Vegetable     Simmer

Yield Serves 8

Number Of Ingredients 12

1 tablespoon olive oil or butter
1 small onion
1 clove garlic
3 cups fresh corn cooked and cut off cobb
4 cups chicken or vegetable broth
salt & pepper to taste
1/4 cup cream
1 Tablespoon cornmeal
1/2 red bell pepper diced
1 tablespoon fresh cilantro
pinch of cayanne or tabasco
lime wedges

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



Southwestern Corn Chowder image

Make and share this Southwestern Corn Chowder recipe from Food.com.

Provided by Scarlett516

Categories     Chowders

Time 30m

Yield 2 quarts, 7 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4 inch cubes
1 medium onion, cut into thin wedges
1 tablespoon vegetable oil
2 tablespoons ground cumin
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) package frozen corn
3/4 cup picante sauce
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
shredded monterey jack cheese (optional)

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.

Nutrition Facts : Calories 181.1, Fat 4.3, SaturatedFat 0.8, Cholesterol 39.1, Sodium 611.1, Carbohydrate 16.2, Fiber 2.2, Sugar 2.6, Protein 20.4

CREAMY SOUTHWESTERN CORN CHOWDER



Creamy Southwestern Corn Chowder image

Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup half-and-half
1 can (11 oz) Southwestern style corn, undrained
2 tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired

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.

Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1980 mg, Sugar 13 g, TransFat 1/2 g

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't be afraid to experiment with different vegetables and spices.
  • If you don't have time to make your own corn stock, you can use canned or boxed chicken broth instead.
  • Be sure to cook the corn until it is tender but not mushy.
  • Serve the chowder hot, garnished with fresh cilantro, chopped green onions, or crumbled cotija cheese.

Conclusion:

Southwestern corn chowder is a delicious, hearty, and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover corn. This chowder is packed with flavor and is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give southwestern corn chowder a try. You won't be disappointed!

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