Southwestern Corn Chowder
Total Time
1 Hour
Prep Time
30 Minutes
Cook Time
30 Minutes
Rating
4.97 out of 5 stars
(68)
Ingredients
4-6 servings
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded, and finely diced (save the seeds and ribs; see note)
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 2 teaspoons salt
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- 1 pound yellow, red or purple baby potatoes, cut into ½-inch pieces
- 3 cups fresh corn kernels, scraped from 4 to 5 raw cobs (see note)
- ⅓ cup sour cream
- 3 scallions, dark green parts only, thinly sliced
- 3 tablespoons fresh chopped cilantro
- 1 lime, cut into wedges, for serving
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Preparation
Chef’s notes
I like this soup a little spicy, so I mince about half of the jalapeño’s seeds and ribs and toss them in with the onions and peppers. If you’d like more control over the heat, you can add cayenne pepper at the end, to taste, or offer hot sauce at the table.
To scrape the corn from the cobs, place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel prevents the kernels from bouncing all over the place.) Alternatively, you can invert a small bowl inside a larger bowl. Hold the cob upright on top of the inverted small bowl, with the flatter end of the cob down, and use a sharp knife to slice downward as close to the cob as possible.
Before adding the sour cream, scallions, and cilantro, the soup can be made up to 2 days ahead of time and refrigerated. Reheat on the stovetop over medium heat, and proceed with the recipe.