Southwestern Corn Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Southwestern corn chowder with jalapeños, bell peppers, and warm spices like cumin and coriander. Hearty and comforting with fresh cilantro and lime. A flavorful vegetarian soup that works as lunch or a lighter dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons unsalted butter
- 1 medium yellow onion, (diced)
- 1 red bell pepper, (diced)
- 1 jalapeño pepper, (seeded, and finely diced (save the seeds and ribs; see note))
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 2 teaspoons salt
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- 1 lb yellow, (red or purple baby potatoes, cut into ½-in (13-mm) pieces)
- 3 cups fresh corn kernels, (scraped from 4 to 5 raw ears (see note))
- ⅓ cup sour cream
- 3 scallions, (dark green parts only, thinly sliced)
- 3 tablespoons fresh chopped cilantro
- 1 lime, (cut into wedges, for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1697mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1155mg
- Calcium
- 209mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.