Southwest Potato Corn Chowder
This vegetarian Southwest Potato Corn Chowder is full of great flavor! It's made with sweet corn, red potatoes, and smoky poblano peppers.
Servings: 8
Calories: 107kcal
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).
Notes
The nutritional facts do not include any toppings.
Feel free to use chicken broth in place of vegetable broth if not vegetarian.
Omit the Queso fresco or cheese of choice if you'd like to keep this chowder vegan.
See more topping ideas above.
Nutrition
Serving: 2cups | Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Sodium: 265mg | Potassium: 263mg | Fiber: 3g | Sugar: 5g | Vitamin A: 516IU | Vitamin C: 32mg | Calcium: 21mg | Iron: 1mg