Southwestern Chowder Recipes

SOUTHWESTERN CORN CHOWDER

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.

CREAMY SOUTHWEST CORN CHOWDER

Steps:

• In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
• Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
• Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
• Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
• Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

SOUTHWESTERN CORN CHOWDER

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.

SOUTHWESTERN CORN CHOWDER

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.

SPICY SOUTHWEST CORN CHOWDER

Steps:

• Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
• Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
• Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.

SOUTHWESTERN CHOWDER

Steps:

• Mix broth, salsa, beans and corn in 3-quart saucepan. Bring to boil over medium-high heat.
• Add macaroni , zucchini and cumin; return to boil. Reduce heat to medium; simmer 6 minutes or until macaroni is tender.
• Spoon into 4 soup bowls; top each serving with 2 Tbsp. cheese. Garnish with chopped cilantro.

SOUTHWESTERN CORN CHOWDER

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.

SOUTHWEST CHICKEN CORN CHOWDER

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.

SOUTHWEST CHOWDER

Steps:

• In a Dutch oven or soup kettle, saute onion and bacon until crisp.
• Stir in the flour, cumin, chili powder and garlic powder.
• Bring to a boil, cook and stir for 1 minute or until thickened.
• Stir in hashbrowns, broth, cream corn, Mexicorn and chilies.
• Reduce heat and simmer, uncovered for 10 mintes or until heated through.
• Garnish with sour cream if desired.

SOUTHWESTERN HAM AND CORN CHOWDER

Steps:

• Heat coconut oil in a stockpot or large saucepan over medium-high heat; cook and stir onion, garlic, paprika, garlic salt, cayenne pepper, and cumin until onion is translucent, about 4 minutes. Add chicken broth, ham, and corn; bring to a boil.
• Reduce heat to medium-low and stir pumpkin and coconut milk into broth mixture. Simmer soup, stirring occasionally, until heated through, about 10 minutes; season with salt and pepper.

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.
• In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.
• Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.
• To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.
• To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of sour cream (if not vegan). Makes 6 servings.