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!
Servings: 6 servings
Calories: 453kcal
Ingredients
- 4 cups Yukon gold potatoes peeled and diced into 1 inch cubes
- 2-3 cups of corn kernels removed from 3-4 ears of corn
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 onion diced
- 4 cups chicken broth
- 12 oz can evaporated milk
- 2 tablespoon flour
- 4 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- salt and pepper to taste
- 4 pieces bacon cooked and crumbled
- 1 ½ cups shredded Mexican cheese
Instructions
- 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. Boil for 15 minutes.
- Remove half of the soup to a blender and blend for a few seconds until thickened, but not pureed.
- Pour the soup from the blender back into the saucepan, along with the corn kernels, evaporated milk and seasonings.
- Simmer for 15-20 minutes.
- Ladle into bowls and serve topped with crumbled bacon and shredded Mexican cheese.
Nutrition
Serving: 6servings | Calories: 453kcal | Carbohydrates: 50.8g | Protein: 20.2g | Fat: 21.4g | Saturated Fat: 10.6g | Cholesterol: 54mg | Sodium: 976mg | Fiber: 5.9g | Sugar: 12.3g