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southwest corn and potato chowder

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! 
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup and Stew
Cuisine American
Servings 6 servings
Calories 453 kcal


  • 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


  • 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.


Serving: 6servingsCalories: 453kcalCarbohydrates: 50.8gProtein: 20.2gFat: 21.4gSaturated Fat: 10.6gCholesterol: 54mgSodium: 976mgFiber: 5.9gSugar: 12.3g

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword bell peppers, chowder, corn, onions, potatoes, southwest corn and potato chowder
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