Southwest Corn and Potato Chowder is a hearty dish bursting with fresh flavors from the corn and bell peppers to the seasonings. Topping this chowder with cheese and crumbled bacon makes it even better!
A couple of weeks ago I saw that a local farm stand was starting to offer produce boxes before their CSA season. During all of this we’ve really made much more of an effort to support local businesses. I immediately signed up for the produce box and got to thinking about what I could make with the ingredients.
Initially, corn fritters were planned on the menu, but the day that I went to make them it was chilly. I looked at the produce box ingredients, what we had in the fridge and quickly decided I could make a corn chowder with southwest flavors that would surely warm us up on that chilly day.
WHAT IS CORN AND POTATO CHOWDER?
A chowder is a type of soup or stew, prepared with milk or cream and typically containing corn, potatoes, and onions. A chowder can easily be made with many ingredients that you have on hand. For example, we didn’t have any milk left so I used a can of evaporated milk instead. A traditional corn chowder wouldn’t include bell peppers, but mine were nearing the end of their life. So I changed up the seasonings for more of a southwestern flavor and added in the bell peppers.
CORN AND POTATO CHOWDER SUBSTITUTIONS
- Skip the bacon and cheese and replace the chicken stock with vegetable stock for a vegetarian option.
- If it’s too early for corn on the cob in your area, replace with frozen corn kernels.
- Add even more of a southwest flair with the addition of jalapeno peppers, poblanos or hatch chiles.
- Dairy options: milk or cream is traditional, but go dairy free and use canned coconut milk instead.
- Need more protein? Chicken, shrimp, crab, lobster and scallops all go wonderfully in a chowder.
COOKAHOLIC WIFE TIP: HOW TO GET CORN OFF THE COB?
I don’t know about you, but getting corn off of the cob can be such a hassle. But I’ve found an easy way to do it!
- Place a smaller bowl or dish in a large bowl to create a raised area
- Shuck the corn and remove the silk
- Place the end of the corn on top of the smaller bowl and hold the top with your non-dominant hand
- Cut straight down the corn so the kernels fall directly into the bowl. Rotate the corn cob and repeat until all of the kernels are removed.
SOUTHWEST CORN AND POTATO CHOWDER INGREDIENTS
- Veggies: 4 cups potatoes, 3 ears of corn, 2 bell peppers, 1 onion
- Liquids: 12 oz can evaporated milk, 32 oz carton chicken broth
- Other Ingredients: butter and flour
- Seasonings: paprika, chili powder, cumin, oregano, garlic, salt and pepper
- Toppings: crumbled bacon, shredded Mexican cheese
SOUTHWEST CORN AND POTATO CHOWDER DIRECTIONS
- Chop your bell peppers, onions and potatoes, cut corn off the cob
- Saute bell peppers and onions until soft, add in garlic
- Sprinkle vegetables with flour and stir until coated, add potatoes and chicken broth and bring to a boil for 15 minutes
- Blend half of the soup mixture with a stick blender or in a blender then return to the pot
- Stir in corn and seasonings, along with evaporated milk
- Simmer 15 minutes
- Serve into 6 bowls
- Garnish with bacon and cheese
COOKAHOLIC WIFE TIP: BLENDING SOUP
- If you don’t have a stick (immersion) blender you can use a regular blender for this recipe. Just remember to vent the soup so the steam can escape when you are blending it together.
- If you don’t have any type of blender, use a potato masher to mash down about half of the potatoes. They will thicken the chowder naturally
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Southwest Corn and Potato Chowder
- 4 cups Yukon gold potatoes peeled and diced into 1 inch cubes
- 2-3 cups of corn kernels removed from 3-4 ears of corn
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 4 cups chicken broth
- 12 oz can evaporated milk
- 2 tbsp flour
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp oregano
- salt and pepper to taste
- 4 pieces bacon cooked and crumbled
- 1 1/2 cups shredded Mexican cheese
- In a large saucepan, melt the butter over medium heat. Add the bell peppers and onion and cook for 5 minutes. Add in the garlic and cook for 1 minute more.
- Sprinkle the flour over the peppers and onions and stir, until you can no longer see the flour.
- Add the potatoes and chicken broth and bring to a boil. Boil for 15 minutes.
- Remove half of the soup to a blender and blend for a few seconds until thickened, but not pureed.
- Pour the soup from the blender back into the saucepan, along with the corn kernels, evaporated milk and seasonings.
- Simmer for 15-20 minutes.
- Ladle into bowls and serve topped with crumbled bacon and shredded Mexican cheese.