Zesty Southwestern Corn Chowder

A vibrant twist on classic corn chowder, this zesty Southwestern version features smoky chipotle and tangy lime for a rich, comforting soup that captures the taste of the Southwest. Perfect for a cozy dinner, this chowder is both satisfying and bursting with flavor.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, minced

4 cups fresh corn kernels (about 6 ears of corn)

3 cups vegetable broth

1 cup heavy cream

1 chipotle pepper in adobo, minced

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

Juice of 1 lime

1/4 cup fresh cilantro, chopped

4 strips of bacon, cooked and crumbled

1 cup shredded Monterey Jack cheese

1 avocado, diced

Tortilla chips for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until translucent.

2. Add red bell pepper and jalapeño, cook for 2-3 minutes until softened.

3. Stir in corn kernels and cook for another 5 minutes, stirring occasionally.

4. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.

5. Use an immersion blender to partially blend the soup, leaving some chunks for texture.

6. Stir in heavy cream, chipotle pepper, cumin, smoked paprika, salt, and pepper, cook for another 5 minutes.

7. Remove from heat and stir in lime juice and cilantro.

8. Serve hot, topped with bacon, cheese, avocado, and tortilla chips.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in a pot over medium-low heat, stirring occasionally until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.