My Southwestern Corn Chowder is a vegetarian-friendly soup that perfectly balances bold flavors and the warmth of a wholesome dish. Inspired by the rich, vibrant ingredients of the Southwest, this chowder takes the classic corn soup to a new level.
It all starts with roasting fresh corn and sweet red bell peppers, adding a depth of smokiness. Then, the chowder is blended with chipotle peppers to add a touch of heat. The result is a dish that’s both hearty and exciting.
Southwestern Corn Chowder is delicious year-round but especially perfect for those cooler summer evenings or cozy fall days when fresh corn is sweet and at its peak. Whether you are craving something comforting and filling on a chilly day or looking to spice up your usual routine, my Southwestern Corn Chowder hits all the right notes.
Southwestern Corn Chowder in the Sedona
During our anniversary trip to Sedona, we enjoyed the beauty of Red Rock Country by hiking epic trails, embracing the vortex energy, and indulging in delicious Southwestern cuisine.
Sedona is famous for its hiking trails and stunning red rock scenery, but it’s also an incredible foodie destination. Thankfully, all the hiking worked up our appetites because we didn’t have a single bad meal.
Everything we tried was appetizing—from prickly pear margaritas to brisket enchiladas, soft empanadas, wood-fired peach pancetta pizza, and braised turkey sandwiches.
Our first dinner in Sedona at The Hudson quickly became one of our favorite meals of the entire trip. The chef-driven restaurant serves seasonal American fare with a focus on bold Southwestern flavors—and that’s exactly what we got.
We started with their famous Southwestern Corn Chowder, which was so exquisite that I honestly could have made a meal out of just that. Followed by the Southwestern Chicken Pasta, which was equally delicious.
After testing several recipes, I’m happy to report I’ve finally nailed it! My Southwestern Corn Chowder tastes exactly like the one I remember from Sedona. The roasted corn and red bell peppers bring a wonderful smokiness, while the chipotle pepper brings the perfect amount of heat.
What Is Southwestern Corn Chowder?
Corn chowder is the quintessential farmhouse soup, a true comfort dish that’s stood the test of time. Its origins lie in the Midwestern and Southern United States, where corn has been a staple crop on American farms for generations. Emerging in the 1800s, settlers used the abundant corn harvest to create a hearty and satisfying meal.
Today, corn chowder can vary from recipe to recipe, with some using milk, cream, broth, or even all three—like my own version. Of course, corn takes center stage, joined by starch and other vegetables to craft a hearty and filling dish.
Southwestern cuisine boasts a unique, vibrant history, blending Native, Hispano, and Anglo influences. It’s home to some of the boldest, most flavorful dishes incorporating spices, chile peppers, corn, beans, and squash. States like Arizona, Texas, New Mexico, Colorado, and Utah have inherited this rich culinary tradition, which reflects the region’s diverse cultural heritage.
When you add Southwestern ingredients into corn chowder, you take the classic farmhouse dish to a new level. The heat from peppers and flavorful spices transform a simple corn chowder into something bold and exciting while maintaining the heartiness of comfort food.
List of Ingredients in Southwestern Corn Chowder
Chowders are an easy go-to comfort food because they are easy to prepare and rely on staple ingredients. Hence why settlers made them so often. Obviously, fresh corn is the star ingredient, available year-round but at its sweetest during the harvest season, from late summer through fall.
If you are looking for shortcuts (and as a mom of three, I am not judging), you can use frozen corn and jarred roasted red bell peppers. The Southwestern Corn Chowder will still taste delicious!
The chipotle pepper in adobe sauce adds a depth of flavor to the corn chowder—without it, the chowder is good, but not knock your socks off. So, if you are worried about the heat level, start with half a chipotle pepper. Trust me. As someone who cannot tolerate spicy food, I promise that even half a pepper adds the perfect kick without overwhelming the dish.
This is a brief overview. Please refer to the full recipe description at the end of this post.
- Unsalted butter
- Sweet corn in the cobs
- Red bell peppers
- Yellow onion
- Celery
- Poblano pepper
- Garlic cloves
- Bay leaf
- Ground cumin
- Salt
- Black pepper
- Yukon Gold potatoes
- Vegetable broth (or chicken broth)
- Heavy cream
- Whole milk
- Chipotle pepper in adobe sauce
- Fresh cilantro (optional)
How to Make Southwestern Corn Chowder
My Southwestern Corn Chowder recipe is easy to make. Although it has many steps, the extra effort is more than worth it! To help streamline the process, I’ve laid out the steps so you can work efficiently and maximize your time in the kitchen.
Roasting the corn and red bell peppers and concentrating the corn flavor in the broth are key steps that take the corn chowder to the next level, making it stand out. The rest of the recipe comes together quickly.
This is a brief overview. Please refer to the full recipe description at the end of this post.
Roast corn – Preheat oven to 425℉. Brush melted butter on the corn and lightly season with salt and pepper. Wrap each corn on the cob individually in aluminum foil and place on a baking sheet. Bake the corn for 20-25 minutes, flipping the corn halfway through roasting. Transfer the corn and remove it from the aluminum foil to cool.
Roast red bell peppers – Raise the heat to 450℉. Line the same baking sheet with aluminum foil. Cut the red bell peppers in half and discard the stems, seeds, and membranes. Lay the peppers cut side down and roast for 20-30 minutes. While the peppers are roasting, continue prep work with corn.
Remove the kernels – Cut as close to the cob as possible to avoid any waste. Don’t discard anything—reserve the kernels from one cob and set them aside. Add the cobs and the remaining kernels into a pot of vegetable broth.
Steam red bell peppers – Remove the red bell peppers from the oven and place them inside a Ziploc bag. Seal the bag and let the peppers steam for 10 minutes to loosen the skin. Carefully peel off the skins and discard. Dice the roasted peppers, reserving half for serving, and set aside.
Sauté – Melt the butter in a large sauce pot or Dutch oven. Add the onion, celery, and poblano pepper. Sauté until the onions are soft and translucent. Add the minced garlic, ground cumin, bay leaf, salt, and pepper, and cook until fragrant. Add the potatoes.
Simmer – Discard the cobs from the vegetable broth. Then, pour the broth with corn kernels, whole milk, and heavy cream into the large sauce pot. Bring the chowder to a simmer, cover, and cook, stirring occasionally, for 20 minutes.
Puree – Transfer 3 cups of the chowder, including solids and liquid, to a blender. Add the chipotle pepper and carefully puree until completely smooth. Pour the pureed chowder back into the sauce pot and stir to combine.
Serve – Season to taste with salt and pepper. Serve with chopped cilantro, the reserved corn kernels, and diced roasted red bell peppers. Enjoy!
Tips and Tidbits
Here are a few tips for working with corn.
Can I Use Frozen Corn?
Yes, you can use frozen corn and still roast it for the chowder. Simply place the frozen corn kernels on a sheet tray lightly sprayed with oil, then sprinkle with salt and pepper.
Bake at 425℉ for 20 – 25 minutes, stirring halfway through until the corn is golden brown around the edges. Continue the recipe by reserving some kernels for serving and placing the rest in the vegetable broth.
How to Cut Corn in the Cob
You will love this kitchen hack if you have a bundt cake pan! Place a bundt cake pan on a damp kitchen towel to prevent the pan from moving.
Put a cob in the center hole of the bundt pan. Then, carefully slice the kernels down the sides of the cob. The kernels will drop right into the pan instead of flying everywhere!
More Soup Recipes
- The Best Irish Seafood Chowder
- Creamy Tuscan Chickpea Soup
- Maldivian Fish Curry
- Instant Pot Guinness Beef Stew
- The Best Texas Chili
Southwestern Corn Chowder
Ingredients
- 3 tbsp unsalted butter, divided
- 5 ears fresh sweet corn, husks and silks removed (see notes for frozen corn)
- 2 red bell peppers
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 1 poblano pepper, seeded and diced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 1/2 tsp ground cumin
- 1 tsp salt, and more to taste
- 1/2 tsp black pepper, and more to taste
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 3 cups vegetable broth (or chicken broth)
- 2 cups heavy cream
- 1 cup whole milk
- 1 chipotle pepper in adobe sauce
- 1 tbsp fresh cilantro, chopped for serving (optional)
Instructions
- The recipe will have you work simultaneously to maximize efficiency and production time. Preheat oven to 425℉. Melt 1 tbsp unsalted butter. Brush the melted butter on the corn and lightly season with salt and pepper. Wrap each corn on the cob individually in aluminum foil and place on a baking sheet.
- Roast the corn for 20-25 minutes, flipping the corn halfway through roasting. Meanwhile, pour the vegetable broth into a stock pot and simmer over medium-low heat. You can also use this time to prep the rest of your vegetables.
- When the corn is roasted to your liking, remove it from the oven and raise the heat to 450℉. Carefully remove the corn from the aluminum foil and let it cool while you prep the red bell peppers.
- Line the same baking sheet with a sheet of aluminum foil. Cut the red bell peppers in half and discard the stems, seeds, and membranes. Lay the peppers cut side down. Roast the peppers for 20-30 minutes. While the peppers are roasting, continue prep work with corn.
- Remove the kernels by starting at the top of the cob and cutting downward in a gentle sawing motion. Cut as close to the cob as possible to avoid any waste. Don’t discard anything—reserve the kernels from one cob and set them aside. Add the cobs and the remaining kernels into the pot of vegetable broth. Simmer the cobs and kernels over low heat while the peppers roast.
- When the red bell peppers have collapsed and blackened in spots, remove them from the oven and place them inside a Ziploc bag. Seal the bag and let the peppers steam for 10 minutes to loosen the skin. Once the peppers are cool enough to handle, carefully peel off the skins and discard them. Dice the roasted peppers, reserving half for serving and half for the chowder, and set aside.
- In a large sauce pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, celery, and poblano pepper. Sauté until the onions are soft and translucent, about 8 minutes. Add the minced garlic, ground cumin, bay leaf, salt, and pepper, and cook until fragrant, about 1 minute. Add the cubed potatoes.
- Discard the cobs from the vegetable broth. Pour the broth with corn kernels, whole milk, and heavy cream into the large sauce pot. Bring the chowder to a simmer, cover, and cook, stirring occasionally, for 20 minutes, or until the potatoes are tender.
- Transfer 3 cups of the chowder, including the solids and liquid, to a blender or food processor. Add the chipotle pepper in adobo sauce (use half if you prefer it to be less spicy). Secure the lid and carefully puree until it's completely smooth. Pour the pureed chowder back into the sauce pot. Stir to combine everything.
- Season to taste with salt and pepper. You can also add more broth, milk, or cream to adjust the consistency. Serve with chopped cilantro, the reserved corn kernels, and diced roasted red bell peppers. Enjoy!
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Notes
2 comments
Alyssa
Oh my gosh, this looks heavenly! And I love that you’ve included an option for frozen corn—how perfect for a taste of summer even during the winter months!
oursweetadventures
Hi! This is actually one of my favorite recipes I’ve created. And yes! I like using frozen corn for a quick shortcut 🙂