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Awesome Southwest Corn Chowder


Awesome Southwest Corn Chowder recipe















6 large corn cobs
1 teaspoon corn oil
2 onions
2 cloves garlic
1 ½ poblano peppers
seeded and diced
2 serrano chiles
seeded and chopped
3 cups chicken broth
2 cups heavy whipping cream
to taste
1 tablespoon lime juice
1 small potatoes
peeled and diced
½ cup jicama
peeled and diced
¼ sweet red bell peppers
seeded and diced
¼ sweet yellow bell peppers
seeded and diced
1 tablespoon cilantro
fresh, finely chopped


Shuck corn, remove silk, and cut kernels from cob.

Set aside ¾ cup.

Heat oil in a heavy saucepan over medium heat.

Stir in remaining corn kernels and onions.

Sauté for about 10 minutes or until onions are soft and juices have cooked down.

Do not brown.

Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.

Bring to a boil, stirring frequently.

Reduce heat and simmer for 20 minutes.

Stir in cream.

Return soup to a simmer and cook for about 5 minutes until slightly reduced.

Remove from heat.

Pour soup into a blender and blend until very smooth.

Season to taste with salt and lime juice.

Set aside and keep warm.

Fill a large pot three-quarters full with water.

Bring to a boil.

Season lightly with salt.

Add potato and cook for 2 minutes.

Add reserved ¾ cup corn kernels and cook for 2 minutes.

Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.

Drain vegetables and immediately fold into warm soup.

Pour equal portions into six warm soup bowls.

Sprinkle an equal amount of chopped cilantro on each and serve immediately.

The entire soup may be made up to one day in advance.

Reheat, but do not cook, just before serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 18278% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 103mg 4%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 12% Vitamin C 7%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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