Southwest Corn and Potato Chowder

Southwest Corn and Potato Chowder is a hearty dish bursting with fresh flavors from the corn and bell peppers to the seasonings. Topping this chowder with cheese and crumbled bacon makes it even better! 




  1. 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.
  2. Sprinkle the flour over the peppers and onions and stir, until you can no longer see the flour.
  3. Add the potatoes and chicken broth and bring to a boil. Boil for 15 minutes.
  4. Remove half of the soup to a blender and blend for a few seconds until thickened, but not pureed.
  5. Pour the soup from the blender back into the saucepan, along with the corn kernels, evaporated milk and seasonings.
  6. Simmer for 15-20 minutes.
  7. Ladle into bowls and serve topped with crumbled bacon and shredded Mexican cheese.


Keywords: southwest corn and potato chowder, chowder, bell peppers, onions, corn, potatoes,

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