Southwest Corn Chowder Recipes

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SOUTHWEST CORN CHOWDER



Southwest Corn Chowder image

This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.

Provided by Syd

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 11

1 pound tomatillos, husked
2 tablespoons butter
1 onion, diced
1 (20 ounce) can white hominy, drained
1 teaspoon chopped fresh marjoram
1 teaspoon fresh thyme leaves
4 cups milk
4 sprigs parsley
6 ears fresh corn kernels
2 roasted red peppers, drained and chopped
2 tablespoons chopped fresh cilantro

Steps:

  • Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
  • Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
  • Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Steps:

  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.

Provided by Cookie and Kate

Categories     Soup or stew

Time 50m

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
1 pound red potatoes, cut into 3/4" cubes (about 3 cups)
1 large red onion, chopped
1 poblano pepper (optional)*, seeds and ribs removed, chopped
1 red bell pepper, chopped
2 celery ribs, chopped
3/4 teaspoon salt, divided, to taste
1/2 teaspoon chili powder
2 medium cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 cups water
1 bay leaf
2 tablespoons unsalted butter, cut into 4 pieces
1/4 cup chopped cilantro
1/4 cup crème fraîche or sour cream or Greek yogurt**
1 tablespoon fresh lime juice
Freshly ground black pepper, to taste
Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder

Steps:

  • In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
  • Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
  • Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
  • Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
  • Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
  • Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

2 pounds frozen corn kernels, thawed, and drizzled with olive oil
Kosher salt and freshly ground pepper
10 Roma tomatoes, rubbed with olive oil
1 medium red pepper, rubbed with olive oil
2 tablespoons butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tablespoons all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
Cumin
Chili powder
1 medium avocado, small diced, for garnish

Steps:

  • Preheat oven to 500 degrees F.
  • Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
  • Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

This Southwestern corn chowder is lighter than most and it makes a perfect lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 tablespoon butter
1 scallion, white and green parts separated, thinly sliced
1 medium carrot, halved lengthwise and thinly sliced
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
Coarse salt and ground pepper
1 baking potato, peeled and cut into 1/2-inch pieces
1 package (10 ounces) frozen corn kernels
1 can (14.5 ounces) reduced-sodium chicken broth
1 cup milk

Steps:

  • In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
  • Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.

Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g

CREAMY SOUTHWESTERN CORN CHOWDER



Creamy Southwestern Corn Chowder image

Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 11

2 tablespoons butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1/2 cup half-and-half
1 can (11 oz) Southwestern style corn, undrained
2 tablespoons chopped fresh chives
Additional fresh chives for garnish, if desired

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
  • Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
  • Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1980 mg, Sugar 13 g, TransFat 1/2 g

HEARTY SOUTHWESTERN CORN CHOWDER



Hearty Southwestern Corn Chowder image

Seasoned with poblano chiles, cumin, and cilantro, this chowder honors corn's Southwestern roots.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 2 quarts

Number Of Ingredients 16

4 ounces bacon (5 or 6 slices), cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
2 celery stalks, cut into 1/2-inch cubes
1 fresh small poblano chile, seeded and cut into 1/4-inch dice
Coarse salt
1/2 teaspoon ground cumin
Freshly ground pepper
Pinch of cayenne pepper
1 cup dry white wine
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
5 cups homemade or low-sodium storebought chicken or vegetable stock
3 cups fresh corn kernels (about 6 ears)
1 cup heavy cream
1/4 cup chopped fresh cilantro, plus more for garnish
Hot sauce, such as Tabasco (optional)

Steps:

  • Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
  • Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
  • Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

SOUTHWEST POTATO CORN CHOWDER



Southwest Potato Corn Chowder image

Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 5

Number Of Ingredients 15

6 unpeeled medium red potatoes (1 1/2 lb), cut into 1/2-inch cubes
3 cups Progresso™ chicken broth (from 32-oz carton)
1 1/4 teaspoons sugar
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups frozen corn
1/3 cup chopped roasted red bell pepper (from a jar), well drained
1/3 cup Gold Medal™ all-purpose flour
1 cup milk
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons chopped fresh cilantro
4 medium green onions, finely chopped (1/4 cup)
4 slices bacon, crisply cooked and crumbled

Steps:

  • In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
  • Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
  • In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g

SOUTHWEST STYLE CREAMY CORN CHOWDER



Southwest Style Creamy Corn Chowder image

Yummy! You will want to try this recipe any time of the year. My husband loves it. Its flavor is mouth watering good. I made this with fresh corn off the cob. Use large sour dough rolls to make a bowl for this.

Provided by KITTYNYUMA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 10

¼ cup white sugar
4 cups fresh corn kernels
1 (8 ounce) package cream cheese
½ cup shredded Mexican cheese blend
½ cup 2% low-fat milk
1 cup chicken broth
2 stalks celery, thinly sliced
1 tablespoon minced garlic
2 slices bacon, cut into 1 inch pieces
2 tablespoons ground black pepper

Steps:

  • Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 24.3 g, Cholesterol 44.9 mg, Fat 16.9 g, Fiber 2.7 g, Protein 8.1 g, SaturatedFat 9.4 g, Sodium 232.5 mg, Sugar 9.7 g

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press.

Provided by DJM70

Categories     Chowders

Time 35m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons butter
1 medium onion, chopped
1 (14 ounce) can chicken broth
5 cups milk
1 (32 ounce) bag frozen cubed hash brown potatoes
1 (16 ounce) jar mild salsa
1 lb Velveeta Mexican cheese, cubed
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn
2 (15 ounce) cans black beans, rinsed and drained
crushed corn chips
chopped green chili

Steps:

  • In a medium stockpot, melt the butter, and then sauté the chopped onion.
  • Add the chicken broth and milk, then the potatoes.
  • Bring to a boil, turn heat to low and simmer until potatoes are tender.
  • Stir in the cheese, both corns, salsa and black beans.
  • Heat over low heat until serving temperature.
  • Stir occasionally so soup does not scorch.
  • Top each bowl with the crushed con chips and chilies.

Nutrition Facts : Calories 489.8, Fat 19.6, SaturatedFat 11.8, Cholesterol 62.1, Sodium 1449.9, Carbohydrate 60.7, Fiber 8.9, Sugar 8.1, Protein 22.2

SOUTHWEST CHICKEN CORN CHOWDER



Southwest Chicken Corn Chowder image

"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13

1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken breast
1 can (4 ounces) chopped green chilies, drained
2 cans (14-3/4 ounces each) cream-style corn
1 can (12 ounces) fat-free evaporated milk
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 tablespoons shredded reduced-fat cheddar cheese
4-1/2 teaspoons chopped cilantro

Steps:

  • In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"

Provided by Queen uh Cuisine

Categories     Chowders

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 15

4 cups chicken stock
1 carrot, chopped
1 cup red bell pepper, chopped
8 cups frozen corn (2 lb bag)
4 potatoes, peeled and diced
2 cups yellow onions, chopped (about 1 med.)
3/4 teaspoon cumin (more if preferred)
3 teaspoons granulated garlic
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/4 teaspoon Tabasco sauce
1 teaspoon chili powder
1/4 teaspoon salt
2 cups half-and-half or 2 cups heavy cream
1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

Steps:

  • In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
  • Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
  • In a blender, puree soup in batches until smooth; return to soup pot.
  • Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
  • Sprinkle with chopoed cilantro and serve.

Nutrition Facts : Calories 379.3, Fat 10, SaturatedFat 5, Cholesterol 26, Sodium 292.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6, Protein 12.8

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From recipeschoice.com


EASY SOUTHWEST CHICKEN CORN CHOWDER - THE MOMMY MOUSE …
Stir occasionally until the chicken is cooked through. Add the garlic and cook for one minute more. Pour in the water, chicken bouillon and cumin. Bring the soup to a boil. Once it is boiling, reduce the heat and cover. Let the soup simmer for 5-10 minutes. Add the half and half, pepper jack cheese, cream style corn, corn, green chilies and hot ...
From mommymouseclubhouse.com


SOUTHWEST CHICKEN CORN CHOWDER RECIPE - OUR POTLUCK FAMILY
Southwest Chicken Corn Chowder Directions: Preheat your oven to 450 degrees F and begin gathering your ingredients. I headed to Walmart to purchase everything I needed for this recipe, including the chicken broth, tortilla chips, and fresh produce. To prepare your ingredients, remove the corn husks, remove the exterior layer of the onion and ...
From ourpotluckfamily.com


INSTANT POT SOUTHWEST CHICKEN CORN CHOWDER -TIDBITS MARCI
2022-01-17 When hot, add onions, garlic, jalapeno, red bell pepper, potatoes, and corn. Sauté for 3-4 minutes, just until the vegetables start to soften. Add salt and spices; stir to distribute. Add chicken tenderloins and nestle them down into the veggies and spices (this will help flavor the chicken as it cooks). Add chicken broth.
From tidbits-marci.com


SOUTHWEST-CORN-CHOWDER | MORNINGSTAR FARMS
1. In large saucepan combine broth, corn, green pepper, red pepper, carrots, cumin and cayenne pepper. Bring to boiling. Reduce heat. Simmer, covered, for 5 minutes.
From morningstarfarms.ca


SOUTHWEST CORN CHOWDER RECIPE - YOUTUBE
Creamy and with a kick, this is a delicious new recipe we have added. It cooks perfectly in our new Cast-Iron Dutch Oven.
From youtube.com


SOUTHWEST CORN AND POTATO CHOWDER - COOKAHOLIC WIFE
2020-05-11 Directions. In a large saucepan, melt the butter over medium heat. Add the bell peppers and onion and cook for 5 minutes. Add in the garlic and cook for 1 minute more. Sprinkle the flour over the peppers and onions and stir, until you can no longer see the flour. Add the potatoes and chicken broth and bring to a boil.
From cookaholicwife.com


SOUTHWEST CORN CHOWDER | PANERA AT HOME
Calcium. 8%DV. Iron. 8%DV. Percent Daily Values are based on a 2,000 calorie diet. Vegetarian | Panera at Home vegetarian products are free of meat sources, including meat, fish and shellfish. Dairy and egg products, and enzymes or rennet from animal sources are allowed.
From paneraathome.com


SOUTHWESTERN PORK CORN CHOWDER | 12 TOMATOES
Bring to a boil then reduce heat to a simmer, about 20-25 minutes. Remove pork from pot and set aside to rest. Add beans and corn to stockpot and stir until warmed through. Mix in 1 cup sour cream and season broth with kosher salt and pepper. Slice pork into bite-sized pieces and return to stock pot and serve.
From 12tomatoes.com


SOUTHWEST CHICKEN CORN CHOWDER RECIPE - KITCHEN FUN WITH MY 3 …
2020-11-12 Bring to a low boil. Stir corn starch into the half and half and add to the soup, stirring to combine. Continue the low boil until soup is thickened. If you desire a thicker soup, you can add another ½ to 1 cup of milk with several more tablespoons of corn starch stirred in. Remove from heat. Stir in sour cream.
From kitchenfunwithmy3sons.com


SOUTHWEST CORN CHOWDER - CREME DE LA CRUMB
2021-01-13 Stir in chicken broth, bring to a boil for 5-10 minutes until potatoes are fork-tender. Stir in corn, half and half, salt, pepper, chili powder, and green chiles (including juices from the can). Simmer while you prepare the roux. To prepare the roux, in a medium sauce pan melt butter. Stir in flour for 1 minute.
From lecremedelacrumb.com


SOUTHWEST CHICKEN CORN CHOWDER RECIPE - PEG'S HOME COOKING
2021-10-06 Return puree to the chowder and add green chiles and chicken. Simmer about 5 minutes to cook chicken. Add cream and shredded cheese. Stir until incorporated and cheese has melted. Gently stir in red pepper, cilantro, and hot sauce to taste. Serve in bread bowls with additional shredded cheese and cilantro for garnish.
From pegshomecooking.com


LOVE & BEST DISHES: SOUTHWEST CORN CHOWDER RECIPE - YOUTUBE
Love & Best Dishes: Southwest Corn Chowder Recipe - Paula’s cooking up something delicious that’s not only cozy & comforting, but also light and healthy—Bobb...
From youtube.com


CROCK POT CORN CHOWDER + VIDEO | KEVIN IS COOKING
2021-11-26 Chop and set aside. Dice potatoes, carrots and onion into 1/2 inch pieces, set aside. In a slow cooker add diced vegetables, frozen and creamed corn, chipotle pepper, seasonings and chicken broth. Cover and cook on high for 6 hours until vegetables are softened and cooked.
From keviniscooking.com


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Top Asked Questions

What is in southwestern corn chowder?
This Southwestern corn chowder is lighter than most and it makes a perfect lunch. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper.
What is the best way to make a corn chowder?
Stir in corn, half and half, salt, pepper, chili powder, and green chiles (including juices from the can). Simmer while you prepare the roux. To prepare the roux, in a medium sauce pan melt butter.
What are some good recipes to cook corn on the cob?
Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly.
How to cook corn and potatoes in a crock pot?
Add the potatoes, half of the corn, 2 cups of water, and the salt, black pepper, and cayenne. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the potatoes are tender, 10 to 15 minutes. Meanwhile, in a blender, combine the remaining corn and the milk and blend until smooth.

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