Southwestern Cheesy Corn Chowder Recipes

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CHEESY CORN CHOWDER



Cheesy Corn Chowder image

I've had this chowder recipe for 30 years, and the whole family really enjoys its cheesy corn taste. It makes a big pot-enough for seconds! -Lola Comer, Marysville, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 12

6 bacon strips, chopped
3/4 cup chopped sweet onion
2-1/2 cups water
2-1/2 cups cubed peeled potatoes
2 cups sliced fresh carrots
2 teaspoons chicken bouillon granules
3 cans (11 ounces each) gold and white corn, drained
1/2 teaspoon pepper
7 tablespoons all-purpose flour
5 cups 2% milk
3 cups shredded cheddar cheese
1 cup cubed Velveeta

Steps:

  • In a Dutch oven, cook bacon and onion over medium heat until onion is tender. Add the water, potatoes, carrots and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in corn and pepper. In a large bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses; cook and stir until melted.

Nutrition Facts : Calories 282 calories, Fat 16g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 644mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 12g protein.

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 CHEESY CORN CHOWDER



Southwestern Cheesy Corn Chowder image

This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.

Provided by Susie D

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

3 tablespoons butter, divided
1 lb ground turkey
1 garlic clove, minced
1 medium onion, chopped
1 cup zucchini, chopped
1 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups raw potatoes, cubed
1 cup raw sweet potato, cubed
1/2 cup frozen green pea
1 cup frozen corn
3 tablespoons flour
3 1/2 cups chicken stock
2 chipotle chiles, minced, plus
2 teaspoons adobo sauce
2 cups half-and-half cream
1 teaspoon fresh sage, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup longhorn cheese or 1 cup cheddar cheese, grated
1 lb Velveeta cheese or 1 lb processed cheese, cubed

Steps:

  • Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
  • In soup pot, melt 2 T butter and brown the ground turkey.
  • Add garlic& sauté until done.
  • Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
  • Stir in 1 T butter& flour.
  • Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
  • Bring to boil-- Reduce heat to simmer.
  • Cover & let cook until all vegetables are tender, (approx 25 minutes).
  • Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
  • Pour it SLOWLY back into soup pot, stirring frequently.
  • Add both cheeses-- stir until cheese is melted and chowder is thickened.
  • Taste & adjust salt/pepper if needed.

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

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.

CORN AND CHEESE CHOWDER



Corn and Cheese Chowder image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 servings

Number Of Ingredients 13

4 tablespoons (1/2 stick) butter
1 whole onion, chopped
3 slices bacon, cut into pieces
3 whole bell peppers, finely diced (red, yellow, orange)
5 ears corn, kernels sliced off
1/4 cup all-purpose flour
3 cups chicken stock or broth
2 cups half-and-half
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper Jack
1/3 cup sliced green onions
Salt and freshly ground black pepper
12 bread bowls, hollowed out

Steps:

  • In a large pot, melt the butter over medium-high heat. Add the onions and cook for a couple of minutes. Add the bacon and cook for another minute or so, and then add the bell peppers and cook for a couple of minutes. Finally, add the corn and cook for a minute.
  • Sprinkle the flour evenly over the top and stir to combine. Pour in the chicken stock and stir well. Allow this to thicken for 3 or 4 minutes, and then reduce the heat to low. Stir in the half-and-half, and then cover and allow to simmer and thicken for 15 minutes or so.
  • Stir in the cheeses and green onions. When the cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed. Ladle into the bread bowls and serve immediately.

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

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

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

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

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

SOUTHWESTERN SPICY CORN CHOWDER



Southwestern Spicy Corn Chowder image

Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.

Provided by canspam324

Categories     Chowders

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 17

1/2 cup celery, finely diced
1/2 cup red bell pepper, finely diced
3/4 cup red onion, finely diced
2 tablespoons flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 tablespoon olive oil
1 cup frozen hash browns (shredded)
1 (11 ounce) can corn niblets
1 (4 1/2 ounce) can green chilies, chopped
2 1/2 cups chicken broth
3/4 cup heavy cream

Steps:

  • Melt butter with olive oil in pot.
  • Add celery, bell pepper and onion.
  • Cook for 5 minutes.
  • Add hash browns, corn, and green chilis.
  • Cook for another 5 minutes.
  • Combine all dry ingrediants.
  • Add to pot and stir for 1 minute constantly.
  • Add chicken stock and bring to boil.
  • Reduce to low and simmer for 5 minutes.
  • Add cream and let simmer 2 more minutes stirring frequently.
  • Ready to serve.
  • Add bacan bits to chowder for a little added flavor and to take a little of the heat off.

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

Make and share this Southwestern Corn Chowder recipe from Food.com.

Provided by Scarlett516

Categories     Chowders

Time 30m

Yield 2 quarts, 7 serving(s)

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 vegetable oil
2 tablespoons ground cumin
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) package frozen corn
3/4 cup picante sauce
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 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
  • Combine cornstarch and water until smooth; 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 181.1, Fat 4.3, SaturatedFat 0.8, Cholesterol 39.1, Sodium 611.1, Carbohydrate 16.2, Fiber 2.2, Sugar 2.6, Protein 20.4

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From lecremedelacrumb.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


CORN & CHEESE CHOWDER - THE PIONEER WOMAN
2011-10-26 Directions. In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute. Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well.
From thepioneerwoman.com


SOUTHWEST CHICKEN CHOWDER WITH CORNBREAD DUMPLINGS - 12 …
Preparation. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and red pepper and cook until soft, about 5 minutes. Add garlic and cook one minute more. Add chicken stock, corn, tomatoes with green chilies, chicken, chili powder, cumin, and salt and pepper and stir to combine. Bring to a boil.
From 12tomatoes.com


SOUTHWESTERN CORN CHOWDER | RECIPE | CHOWDER RECIPES, …
Sep 16, 2014 - Get Southwestern Corn Chowder Recipe from Food Network. Sep 16, 2014 - Get Southwestern Corn Chowder Recipe from Food Network . Sep 16, 2014 - Get Southwestern Corn Chowder Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.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


SOUTHWESTERN SHRIMP CHOWDER - SPICY SOUTHERN KITCHEN
2021-10-25 How To Make Southwestern Shrimp Chowder. Make a roux. Melt the butter in a Dutch oven and add the flour. Cook for 5 minutes. Be sure the heat is not too high. Saute the onion and bell pepper for 3 minutes. Add jalapeno and garlic and cook 1 minute. Add all remaining ingredients EXCEPT shrimp.
From spicysouthernkitchen.com


SOUTHWESTERN CORN AND CHEESE CHOWDER - BIGOVEN
Place the sweet potatoes, 3 cups of chicken broth, the beer, cumin, and bay leaf in a medium saucepan. Bring to a boil, then simmer until the potatoes are crisp-tender, 12-15 minutes. Discard the bay leaf. Meanwhile, cook the bacon until crisp in a large stockpot. Remove the bacon and drain on paper towels; when it is cool, chop or crumble it.
From bigoven.com


SOUTHWESTERN CHICKEN-CORN CAKES RECIPE
Southwestern chicken-corn cakes recipe. Learn how to cook great Southwestern chicken-corn cakes . Crecipe.com deliver fine selection of quality Southwestern chicken-corn cakes recipes equipped with ratings, reviews and mixing tips. Get one of our Southwestern chicken-corn cakes recipe and prepare delicious and healthy treat for your family or ...
From crecipe.com


CORN AND HAM CHOWDER RECIPE | CORN CHOWDER | RADA CUTLERY
2016-04-06 Smash and chop 2 cloves garlic. Add cubed potatoes to your simmering stock. Let the potatoes simmer for 5 minutes. Combine 2 cups milk with 1/4 cup flour. Add your chopped peppers, onions, and garlic to the pot. Add 1 teaspoon smoked paprika, as well as a tablespoon pepper (or Rada’s Burger & Fry Seasoning).
From radacutlery.com


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