Southwestern Corn Chowder
Submitted by robb
Creamy Southwestern corn chowder with potatoes, picante sauce, salsa con queso, and half-and-half. Thick, cheesy, and packed with smoky Southwest spice.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis corn chowder brings the heat and the comfort in equal measure.
Garlic, bell pepper, and onion get sautéed until soft, then thickened with a quick flour roux. Picante sauce adds the Southwestern kick while creamed corn and whole kernels deliver double the corn flavor. Diced potatoes bulk it up, and salsa con queso plus half-and-half turn the whole pot velvety and rich.
It comes together fast and needs nothing more than a ladle and a big bowl. Garnish with shredded cheddar and sliced green onions if you want to go the extra mile.
Kitchen Tips
- Cook the flour for a full 2 minutes after adding it. This removes the raw taste and helps thicken the chowder evenly.
- Use pre-cooked or leftover potatoes to speed things up. Just dice and toss them in.
- Adjust the heat with your picante sauce choice. Mild keeps it family-friendly, hot makes it a thrill ride.
Ingredients
Directions
In a Dutch oven, heat oil and sauté garlic, pepper, and onion until soft.
Add flour and cook 2 minutes on medium heat.
Add Picante sauce, broth, and creamed corn, and simmer 5 minutes.
Add potatoes and corn kernels.
Add Salsa con Queso and half and half.
Heat thoroughly.
Ladle into bowls and garnish with green onions and/or shredded Cheddar cheese, if desired.
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