Southwestern Corn Chowder

My Southwestern Corn Chowder is a rich and hearty soup with a tangy bite and a good kick. The sweet roasted corn combined with the fresh lime make for an incredible soup that can be a meal all on its own. Garnish with baked tortilla strips, lime wedges, avocado., or hot sauce.

Southwestern Corn Chowder

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

Author: Chef Shosh

Serves: 10 Servings

Ingredients

• 2 tbsp butter
• 1 large yellow onion chopped finely
• 2 cloves garlic minced
• 2 carrots chopped
• 2 celery stalks chopped
• ¾ cup peeled potatoes cut into small cubes
• 1 red bell pepper chopped finely
• 2 cups roasted corn kernels (frozen or fresh)
• 1 14.5 oz can creamed corn
• 1 14.5 oz can fire roasted tomatoes
• 3 tbsp all purpose flour
• 3 cups milk
• 2 cups half and half
• juice of two limes
• 1 tbsp vegetable broth powder
• 1 tsp kosher salt
• ½ tsp cayenne pepper (optional)
• ¼ cup fresh cilantro chopped

Instructions

1. In a large soup pot, sauté onions with butter on medium heat for two minutes until they look translucent.
2. Add garlic, carrots, celery, and potatoes.
3. Continue to cook on medium heat for about 5 minutes until vegetables become slightly tender. Add bell pepper, roasted corn kernels, creamed corn, fire roasted tomatoes and cook for 2 more minutes.
4. Sprinkle flour over the mixture and combine thoroughly.
5. Add milk, half and half, limes, vegetable broth powder, salt, and cayenne.
6. Mix well making sure that flour is not clumpy.
7. Cover pot and allow to simmer on low for 30 minutes.
8. Add cilantro and serve.

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