This vegetarian Southwest Potato Corn Chowder is full of great flavor! It's made with sweet corn, red potatoes, and smoky poblano peppers.
There's nothing better than a big bowl of cozy Southwestern Corn Potato Chowder on a cool evening. This chowder is rich and creamy, yet healthy at the same time. It's perfect garnished with your favorite toppings.
Soup season is here and I've been busy preparing lots of homemade soups over the past few weeks. We're enjoying the last of our garden produce and one of the best ways to do that is to whip up a batch of homemade soup, stew, or chowder.
This recipe lands somewhere between a soup and a chowder. It's thick and creamy, but made without cream or dairy so it won't weigh you down. This dish is prepared with sweet corn and red potatoes that are sauteed in a Dutch oven along with garlic, onions, jalapeno and poblano peppers. The peppers give it a slightly spicy and smoky flavor.
The soup is flavored with Southwest spices like chili powder and cumin, which complement the jalapeno and poblano peppers nicely. It's simmered in vegetable broth until the veggies are tender and the whole thing is pureed until smooth with an immersion blender.
Lime juice is added at the end of the cooking process to brighten the whole thing up and garnished with toppings like Queso fresco cheese, sliced avocadoes, and fresh cilantro. It's perfect served with some tortilla chips or corn tortillas for dipping.
Jump to:
- What Are The Best Potatoes For Chowder?
- Do The Potatoes Need To Be Peeled First?
- How To Add Flavor To Potato Corn Chowder
- Ingredients For Southwest Potato Corn Chowder
- Can Frozen Corn Be Used In Place Of Fresh Sweet Corn?
- How To Make Southwest Potato Corn Chowder
- How To Thicken Corn Potato Chowder
- What Are Poblano Peppers?
- What To Serve With Southwest Chowder
- How Long Does This Chowder Last In The Fridge?
- Can It Be Frozen?
- Southwest Potato Corn Chowder
What Are The Best Potatoes For Chowder?
I recommend a waxy variety of potatoes such as red potatoes or Yukon gold potatoes to make this Southwest Potato Corn Chowder.
Waxy potatoes tend to hold their shape when cooked and don't become grainy like starchier varieties such as Russet potatoes. This helps to give soups and chowders a rich and creamy texture.
I find the flavor of red or Yukon gold potatoes to be more robust than Russet potatoes, which provides a better overall flavor to the soup or chowder.
Do The Potatoes Need To Be Peeled First?
It is not necessary to peel the potatoes before making this potato corn chowder. The potato peels provide the dish with extra flavor and nutrients.
I do recommend thoroughly washing and scrubbing the potatoes to remove any dirt or bacteria.
How To Add Flavor To Potato Corn Chowder
This chowder is made without meat or dairy, but that doesn't mean it lacks in flavor or richness. Here are a few tips that help to add flavor to vegetarian soups, stews, and chowders.
- Use lots of aromatics like garlic, onions, and jalapeno peppers. The aromatics are minced and then sauteed in olive oil, which provides this chowder with a solid base of flavor.
- Use fresh vegetables instead of canned or frozen veggies if possible.
- Season the chowder generously with kosher salt and pepper throughout the cooking process. Properly seasoning the veggies helps to bring out their natural flavors.
- Adding an acidic ingredient, such as lemon or lime juice, vinegar, or tomatoes helps to brighten up the flavors of any soup. Lime juice is added at the end of the cooking time to help bump up the flavor.
- Adding spices or fresh herbs provides dishes like this one with great flavor. This soup is flavored with chili powder and cumin to give it a Southwest flair.
- Garnishing this dish with your favorite toppings helps to provide extra color, flavor, and texture. Grated cheese, fresh herbs, or crunchy toppings like croutons or pepitas make it even better.
Ingredients For Southwest Potato Corn Chowder
Here's what you'll need to make it.
- 6 cloves Garlic
- 1 small Onion (or ½ a large onion) (yellow or white onion is best)
- 1 Jalapeno Pepper (remove seeds and membranes for less heat)
- 2 Poblano Peppers (can sub Anaheim peppers)
- 3 cups Sweet Corn Kernels (equals 3-4 cobs of sweet corn)
- 4 cups Red or Yukon Gold Potatoes (diced) (equals 6-8 potatoes)
- 4 cups Vegetable Broth
- 2 Tbsp. Olive Oil
- 1 ½ tsp. Chili Powder
- 1 tsp. Cumin Powder
- 1 tsp. Kosher Salt (split)
- ¼ tsp. Pepper
- 2 Tbsp. Lime Juice (equals 1-2 limes)
- Queso Fresco, Avocadoes, and Cilantro for garnish (optional)
Can Frozen Corn Be Used In Place Of Fresh Sweet Corn?
This recipe calls for fresh sweet corn and it's best to use local sweet corn on the cob when it's in season. Sweet corn in season is naturally sweet and has the best taste and texture.
Of course, you can always use whatever sweet corn is available at your local supermarket any time of the year.
When it comes to choosing the best sweet corn, opt for corn cobs that have bright green husks, golden colored silk that's not dried out and is even a little sticky. If the cob of corn appears dried out, it will lack in texture in flavor.
All that's needed to prepare the sweet corn for this Southwest Corn Potato Soup is to remove the husks and silk from 3-4 cobs of fresh sweet corn. The kernels are then cut from the cob with a knife, sauteed, simmered in broth, and pureed with the rest of the soup.
There is no need to cook the corn ahead of time.
If sweet corn is not in season, feel free to use frozen corn in place of fresh if needed. Keep in mind that frozen corn contains more water than fresh corn and this may affect the texture and the flavor is not quite as robust as the fresh stuff.
How To Make Southwest Potato Corn Chowder
This chowder is easy to prepare and made only using a few ingredients. All that's needed to make it is to prepare the aromatics, chop the vegetables, and to simmer all of the ingredients in a Dutch oven on the stove top.
Once the soup is finished cooking, it's pureed with an immersion blender and finished with some fresh lime juice.
I love to use a cast iron Dutch oven or any variety of heavy-bottomed pot when making dishes like this one. Cast iron is great because it distributes heat evenly. Soup pots do not need to be fancy, but the bottom of the pot should not be thin or the ingredients may burn when sautéed and it should be big enough for everything to fit comfortably.
- Start by mincing 6 cloves of garlic and 1 small onion (or ½ a large onion). I recommend using a white or yellow onion for this recipe.
- Mince 1 jalapeno pepper, removing the seeds and membranes for less heat.
- Mince 2 poblano peppers, discarding the seeds and membranes. Feel free to sub 2 Anaheim peppers if needed.
- Wash, scrub, and dry 6-8 red or Yukon gold potatoes. Dice the potatoes into chunks (yields 4 heaping cups of diced potatoes).
- Remove the husks and silk from 3-4 cobs of fresh sweet corn. Cut the bottom of each cob with a knife, creating a flat surface. Using a knife, cut the kernels from each cob (yields 3 heaping cups of corn kernels).
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil.
- Once the oil is heated, add the minced garlic, onions, jalapeno and poblano peppers. Sauté for 5-6 minutes, stirring often.
- Add the 3 cups of sweet corn kernels along with ¼ tsp. of kosher salt and sauté for 2-3 minutes, stirring often.
- Add the 4 cups of diced potatoes along with ½ tsp. of kosher salt and ¼ tsp. of pepper, 1 ½ tsp. of chili powder, and 1 tsp. of cumin. Sauté for 3-4 minutes, stirring often.
- Add 4 cups of vegetable broth and stir until combined. Bring the soup to a boil. Once boiling, reduce the heat to a low boil, cover, and cook for 10 minutes or so, or until the potatoes are tender, but not mushy.
How To Thicken Corn Potato Chowder
The difference between a soup and a chowder is that a chowder is generally thicker in texture and soups are more brothy.
This chowder is gluten free and vegetarian; it's not thickened with flour or dairy, which is the case with many chowder recipes. The great thing about potatoes and corn is that they're both a bit starchy, which serves as a natural thickener.
To achieve a thick and creamy texture, I love to puree this chowder with an immersion blender.
An immersion blender is simply a handheld blender that you place right into the pot. It allows you to blend the soup to your desired consistency without needing to transfer it to a regular blender.
- Once the potatoes are tender, but not mushy, remove the Dutch oven from the heat and carefully place an immersion blender into the pot.
- Puree the soup on a low speed until it reaches your desired consistency (being careful not to splash the hot soup or scrape the bottom of the soup pot with the blender).
- Continue to puree the chowder until it is smooth and creamy (this may take a few minutes).
- Add ¼ tsp. of kosher salt 2 Tbsp. of lime juice to the chowder and stir or puree again until completely combined.
The chowder should be thick, but easily pourable. Feel free to leave the chowder a bit chunkier if you prefer that texture. Otherwise, puree until smooth.
What Are Poblano Peppers?
Poblano peppers are a variety of chili peppers that are smoky, earthy, and a little spicy. The give this chowder a distinctly smoky and slightly spicy flavor.
If you can't find poblano peppers, feel free to substitute Anaheim peppers.
Love poblano peppers? Check out these recipes!
What To Serve With Southwest Chowder
Once the chowder is pureed, it's ready to serve!
This chowder is all about the toppings. The great thing about it is that you can customize the toppings according to your tastes. I love to garnish this dish with some Queso fresco, sliced avocado, fresh cilantro, and a squeeze of lime juice.
The combination of toppings works perfectly with the Southwest flavor of the chowder. It's also great served with corn tortilla chips for dipping.
You can top it with some roasted or sauteed shrimp or cooked, shredded chicken if you'd like to make the chowder a bit heartier.
Here are some more great topping ideas:
- Shredded Cheddar Cheese
- Pickled Jalapenos
- Pickled Onions
- Roasted or Sauteed Shrimp
- Shredded Chicken or Rotisserie Chicken
- Cooked Crab
- Crispy Bacon
- Hot Sauce
- Sour Cream
- Croutons
Pureed soups are perfect served with some toasted bread, savory scones, biscuits, or grilled cheese sandwiches and a panini sandwich like this Chipotle Chicken Panini for dipping.
Love pureed soups? Don't miss these recipes!
- Butternut Squash Soup
- Winter Root Vegetable Soup
- Asparagus Broccoli Soup
- Curried Butternut Squash Soup
- Roasted Carrot Soup
How Long Does This Chowder Last In The Fridge?
Any leftover chowder may be stored for 3-4 days in an airtight container in the refrigerator.
Make sure to allow it to come to room temperature before transferring to the fridge for storage.
Can It Be Frozen?
Yes, this Southwest Potato Corn Chowder makes a great freezer meal!
- Prepare the recipe as directed (without the toppings) and allow it to come to room temperature before transferring to the freezer for storage.
- Place the cooled chowder in heavy-duty freezer bags, press out any excess air, label with the date, and store in the freezer for up to 3 months.
How To Thaw
- Transfer the container of frozen soup to the refrigerator for 24 hours and allow to thaw.
- Alternately, you can place the container of frozen chowder in a bowl or sink full of warm water until it thaws a bit.
- Once it loosens, place the soup into a Dutch oven or soup pot, add a bit of water or vegetable broth, and heat on medium until it warms through completely.
- Add the toppings at this time.
Love chowder? Check out these recipes!
Check out these vegetarian soups!
- Vegetable Orzo Soup
- Harvest Vegetable Soup
- Sweet Potato Kale Soup
- Curried Cauliflower Potato Soup
- Chunky Vegetable Soup
Looking For More Vegetarian Soup Recipes? Don't Miss These!
Creamy Dairy Free Tomato Soup
Sweet Potato Lentil Soup
Escarole Potato Bean Soup
Southwest Potato Corn Chowder
Equipment
- Cast Iron Dutch Oven or heavy-bottomed soup pot
Ingredients
- 6 cloves garlic
- 1 small onion or ½ a large onion, white or yellow
- 1 jalapeno pepper seeds and membranes removed for less heat
- 2 poblano peppers can sub Anaheim peppers
- 3 cups sweet corn kernels equals 3-4 cobs of sweet corn
- 4 heaping cups red potatoes diced, or Yukon gold potatoes, equals 6-8 potatoes
- 2 Tbsp. olive oil
- 4 cups vegetable broth can sub chicken broth
- 1 ½ tsp. chili powder
- 1 tsp. cumin
- 1 tsp. kosher salt split
- ¼ tsp. pepper
- 2 Tbsp. lime juice equals 1-2 limes
- Queso fresco, avocado, cilantro, lime wedges for garnish optional
- tortilla chips for dipping optional
Instructions
- Mince 6 cloves of garlic and 1 small onion (or ½ a large onion). I recommend using a white or yellow onion for this recipe.
- Mince 1 jalapeno pepper, removing the seeds and membranes for less heat.
- Dice 2 poblano peppers, discarding the seeds and membranes. Feel free to sub 2 Anaheim peppers if needed.
- Wash, scrub, and dry 6-8 red or Yukon gold potatoes. Dice the potatoes into chunks (yields 4 heaping cups of diced potatoes).
- Remove the husks and silk from 3-4 cobs of fresh sweet corn. Cut the bottom of each cob with a knife, creating a flat surface. Using a knife, cut the kernels from each cob (yields 3 heaping cups of corn kernels).Feel free to sub frozen corn in place of fresh corn if needed.
- Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. of olive oil.Once the oil is heated, add the minced garlic, onions, jalapeno and poblano peppers. Sauté for 5-6 minutes, stirring often.
- Add the 3 cups of sweet corn kernels along with ¼ tsp. of kosher salt and sauté for 2-3 minutes, stirring often.
- Add the 4 cups of diced potatoes along with ½ tsp. of kosher salt and ¼ tsp. of pepper, 1 ½ tsp. of chili powder, and 1 tsp. of cumin. Sauté for 3-4 minutes, stirring often.
- Add 4 cups of vegetable broth and stir until combined. Bring the soup to a boil. Once boiling, reduce the heat to a low boil, cover, and cook for 10 minutes or so, or until the potatoes are tender, but not mushy.
- Remove the Dutch oven from the heat and carefully place an immersion blender into the pot.
- Puree the soup on a low speed until it reaches your desired consistency (being careful not to splash the hot soup or scrape the bottom of the soup pot with the blender).Continue to puree the chowder until it is smooth and creamy (this may take a few minutes).
- Add ¼ tsp. of kosher salt 2 Tbsp. of lime juice to the chowder and stir or puree again until completely combined.
- To Serve: Garnish the chowder with Queso fresco (or grated cheese of choice), sliced avocado, fresh cilantro, and a squeeze of fresh lime juice (optional).
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