Description
Southwestern Corn Chowder is a comforting, vibrant vegetable soup that brings farm-to-table freshness to your home. By blending a portion of the corn and potatoes, this chowder achieves a luxurious, silky texture without heavy dairy. Bursting with sweet corn, tender potatoes, and colorful peppers, it is finished with a hint of chili and lime for a bright, bold finish that feels like a warm hug on any busy evening.
Ingredients
1 tablespoon extra-virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen kernels)
1 pound red potatoes, cut into 3/4 inch cubes
1 large red onion, chopped
1 poblano pepper, seeded and chopped
1 red bell pepper, chopped
2 celery ribs, chopped
4 cups vegetable broth
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
Salt and black pepper to taste
Optional: chopped cilantro for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, poblano pepper, red bell pepper, and celery; sauté until softened, about 5-7 minutes.
Stir in the corn kernels, potatoes, chili powder, and cumin, cooking for another 3 minutes.
Pour in the vegetable broth and bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Use an immersion blender to blend about one-third of the soup until smooth, then stir back into the pot.
Stir in the lime juice, season with salt and pepper to taste, and serve hot.
Notes
You can keep the skins on the red potatoes for extra texture and nutritional value. For a spicier kick, keep the seeds in the poblano pepper. This soup stores well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg