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A bowl of Southwestern Corn Chowder with corn kernels, diced roasted red peppers, and chopped cilantro garnished on top.

Southwestern Corn Chowder

Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6
Course: Soup
Cuisine: American
My Southwestern Corn Chowder may have a bit more prep work, but it's worth every step! The roasted corn and bell peppers bring a depth of smoky-sweet flavor, while the chipotle pepper adds just the right amount of kick.
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Author: Christina

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

Using frozen corn: 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.
Using jarred roasted red bell peppers: Yes, you can use jarred roasted red bell peppers. Lightly pat the peppers with a paper towel. Then, dice the peppers to measure 1 1/2 cups. Reserve 1/2 cup for serving, and follow the recipe as directed.
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