Southwestern Corn Chowder
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Cookie and Kate · by Cookie and Kate★ 4.8

Southwestern Corn Chowder

NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 10%
CARBS 31G58% OF CAL
5G FIBER0G ADDED6G INTRINSIC20G OTHER6G TOTAL SUGAR
FAT 9G40% OF CAL
4G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, vegetable-forward chowder with corn, potato, and Southwestern spices. Wholesome comfort food, hearty enough for dinner.

mainamericansoupgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon extra-virgin olive oil
  • 8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
  • 1 pound red potatoes, cut into 3/4” cubes (about 3 cups)
  • 1 large red onion, chopped
  • 1 poblano pepper (optional)*, seeds and ribs removed, chopped
  • 1 red bell pepper, chopped
  • 2 celery ribs, chopped
  • 3/4 teaspoon salt, divided, to taste
  • 1/2 teaspoon chili powder
  • 2 medium cloves garlic, pressed or minced
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1/4 cup chopped cilantro
  • 1/4 cup crème fraîche or sour cream or Greek yogurt**
  • 1 tablespoon fresh lime juice
  • Freshly ground black pepper, to taste
  • Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder
PREP
20M
SODIUM
581MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.