As summer winds down and the season’s sweetest corn is at its peak, there’s no better way to celebrate than with a bowl of Southwest Corn Chowder. This soup is a blend of bold southwestern flavors and fresh produce, and zesty spices. Sweet corn, roasted red peppers, poblano peppers, and green chiles come together with aromatic veggies in a rich, creamy base. A hint of spice and smokiness makes it a perfect transition into fall, while still enjoying the best of summer’s bounty. It’s comforting, hearty, and bursting with flavor and texture!
Why I love Southwest Corn Chowder, and hope you will, too
There’s much to love about Souptember, and one of the best things is that some of my favorite, locally-grown produce is still in season as we transition into fall. While my beloved heirloom tomatoes are winding down, sweet corn, potatoes, peppers, and chiles are still in full production — at least in my garden! — and are abundantly available for freezing and cooking up hearty soups, just like this crave-worthy corn chowder.
Corn chowders are texture superstars. You can take advantage of Yukon gold potatoes’ thickening power, plus corn’s chunky, starchy nature, to create a soup that’s both creamy and substantial without drowning it in flavor-muting dairy.
Reasons this soup is a hit at Casa SoupAddict:
- Vibrant Flavors: Featuring sweet corn, zesty chiles, and bold southwestern spices with a slight kick of heat.
- Creamy Texture: Blending a portion of the soup with cream creates a lovely texture without making it overly heavy.
- Seasonal Ingredients: This soup is a celebration of late summer’s bounty, showcasing fresh corn and peppers at their peak.
- Adaptable: Customize the spice level and add-ins to suit your preferences. For example, use jalapeños, and add chopped leeks and carrots.
- Hearty & Satisfying: The creamy broth and chunky texture make this chowder a filling and satisfying meal.
- Vegetarian-Friendly: Effortlessly adapt this soup to make it vegetarian with just one substitution.
Main Ingredients, Preparation Notes, and Substitutions
Sweet corn — Freshly harvested, in-season corn is the star of the show. At the time of this post’s publication, late summer corn was at its peak, and I stuffed a bag full of bi-color sweet corn at my local farmer’s market and practically skipped all the way home (in my heart, at least, since you can’t really skip while driving). It’s so sweet and flavorful that it shines above the heavy presence of peppers.
But, recipes on the interwebs aren’t always found when they’re meant to be, so if you’re cooking this soup off-season, no worries. Frozen (my preference) or canned will work, too.
Peppers and chile — When creating this recipe, I wanted to showcase the beautiful variety of peppers and chiles, so I used three (as well as more in the spice blend): Jarred roasted red peppers for their smoky richness. Poblanos for their sharp but manageable heat.
And Hatch green chile for that somethin’ that only Hatch chile can add. I raided my recently fire-roasted Hatch chile stash for this recipe, but you can used canned. Or, if you’re having trouble sourcing them, just use regular canned green chiles.
Of course, you can substitute other peppers — say, jalapeños for the poblano — for what I call for in the recipe, but do know that it will change the flavor of this taste-testers-approved soup.
Potatoes and Cream — This is a chowder, so of course it has potatoes. The great thing about a chowder is that the potatoes are there not just for flavor, but also for thickening, eliminating the need for other thickeners, such as flour or cornstarch. Potatoes add heft to the soup, and then a touch of dairy smooths everything out, without adding a ton of calories.
Aromatic veggies — Like many soups, onions, celery, and garlic provide a savory flavor base for the soup. And they add a little texture and crunch.
Southwestern spice blend — I decided to make a homemade spice blend for this soup, because I wasn’t feelin’ what I was finding in stores. Homemade spice blends sound like a pain, but really they can be as easy as measuring out a variety of store-bought spices and mixing them together.
If you have a well-stocked spice collection, you probably have almost all of the spices I call for. Ancho powder, by the way, is made from dried poblano peppers. While the fresh, green peppers are sharp and bright, the dried spice is rich and earthy. I love how the two work together to zest up this soup.
Cook’s Notes
- Did you know that you can freeze summer corn, so that it will still taste great even in the heart of winter? Learn my technique for freezing corn that I’ve used for over a decade.
- Store the soup for up to five days in the fridge. It should freeze okay if you keep the dairy content at recipe levels. Thaw in the refrigerator overnight before using and reheat gently (i.e., don’t put the pot on boil; just use medium heat.)
- If you’re using fresh corn on the cob (yas!), don’t forget to scrape the cobs after you’ve cut off the kernels. There are yummy bits and juice left behind in the cells on the cob. See the visual how-to below for more info.
- As I mentioned above, you can substitute other peppers for additional heat, but I recommend going up just one level or so, rather than leaping straight up to the habaneros and ghost peppers. This soup is meant to have a dominant corn flavor, and the super hot chiles will drown that out.
- Southwest Corn Chowder is easily made vegetarian by using vegetable broth (and vegetable Better Than Bouillon).
- Bare corn cobs make amazing corn broth for soups. I don’t use them here in that way, but you can definitely make up a batch and freeze for other recipes.
How to Make Southwest Corn Chowder
Ready to make the recipe? Skip to the recipe card now to get the full ingredient list, quantities, prep/cooking times, and detailed instructions. Or, keep scrolling for a visual walk-through of making the soup.
Step 1: Prepare the corn
Skip this step if using canned or frozen corn. Remove the corn husks and silks from the cobs. Cut the kernels from the cobs and place in a bowl.
Don’t leave the corn goodies embedded in the cobs! Thoroughly scrape down the little “honeycombs” on the cobs to remove the milk and pieces of corn. Do this over a bowl to catch all of the drippings. Set the corn aside.
Step 2: Mix the spice blend
Combine all of the spice blend ingredients in a jar and stir well to mix. This recipe makes about a 1/3 cup, so there will be plenty leftover for other recipes.
The spices shown in the first photo, starting with the darkest spice, and moving clockwise in a spiral: ancho chile powder, chili powder, cumin, sweet paprika, smoked paprika, onion powder, garlic powder, oregano, black pepper, salt.
Step 3: Saute the aromatic veggies and spices
Heat the oil in a large pot, and add the onions, celery, and peppers. Saute until they’re soft and glossy, about 8 minutes.
Add in the garlic, and sprinkle 2 teaspoons of the spice blend and a big pinch of salt over the veggies. Stir to mix everything well.
Step 4: Cook the soup
Add the corn, potatoes, and broth to the pot, increasing the heat to bring and maintain the soup at a bubbly boil.
Cook the soup for 20 to 25 minutes, or until the potatoes are completely cooked through. The test: they should smash easily against the side of the pot with no resistance. If you’re using the Better Than Bouillon, add it now.
Step 5: Blend part of the soup for thickness
Transfer 2 to 3 cups of the soup to a blender, along with the half-and-half, sour cream, and a big squeeze from half of a lime. Blend until completely smooth, and return it to the soup pot.
This step impacts the thickness of your soup: The more soup that you blend, the creamier and thicker the soup base will be. Blending less will leave the soup brothier and chunky. I prefer somewhere in between: lots of chunks nestled in a smoothly creamy base.
Step 6: Add the cheese, and serve!
Stir in about half of the cheese. Taste, and adjust the salt, black pepper, and lime juice to your liking (lime juice adds brightness). Serve with your favorite toppings and the remaining cheese!
I love corn chowders in the summer, and this is probably my favorite yet. There’s lots and lots of corn in this soup, which gives it a satisfying, crunchy texture, while the chile pepper backdrop provides a nice touch of heat. It stretches the seasons perfectly, from hot days to chilly evenings.
More Corn Chowders to Explore:
Southwest Corn Chowder Recipe
Ingredients
For the southwest spice blend:
- 2 teaspoons ancho chile powder
- 2 teaspoons chile powder
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
For the soup:
- 5 ears sweet corn (or 4 cups/24 Oz frozen corn)
- 1 tablespoon extra virgin olive oil
- 1 small onion , diced
- 2 ribs celery , diced
- 2 roasted red peppers , chopped
- 1 poblano pepper , chopped
- 4 ounces mild green chiles
- 3 cloves garlic , minced
- 2 teaspoons southwest spice blend
- 1 pound gold potatoes , cubed
- 1 quart chicken broth
- 1 teaspoon chicken Better Than Boullion paste (optional)
- 1/3 cup half and half or heavy cream
- 2 tablespoons sour cream
- 1 lime
- 2 cups shredded Monterey Jack or Pepper Jack cheese (or a combo of the two)
Suggested toppings:
- Chopped cilantro
- Shredded cheese
- Tortilla strips
- Bacon bits
- Chopped chives or green onions
Instructions
Mix the spice blend:
- Combine all spice blend ingredients in a jar and stir well. Makes about 1/3 of cup, so there will be plenty leftover.
Prepare the corn:
- You can skip this section if using frozen corn. Just add it directly to the soup as instructed in the recipe.
- Remove and discard the leaves and silk from the corn. Slice off the kernels from the cob and place in a bowl.
- Using the edge of a knife, firmly scrape down the lengths of all the sides of the cobs into the bowl, releasing the cob’s bits and juices. Set the corn aside.
Make the soup:
- Heat the olive oil in a 4-5 quart soup pot or Dutch oven over medium until the surface begins to shimmer.
- Add the onions, celery, red peppers, poblano peppers, and green chiles to the pot. Cook until softened, about 8 minutes.
- Add the garlic and sprinkle 2 teaspoons of the southwest spice blend over the vegetables. Stir well to coat the vegetables.
- Add the corn, potatoes, and chicken broth to the pot, stirring well. Increase heat to bring the soup to a boil. Adjust heat to maintain a lively bubbling. Allow the soup to cook for 20 to 25 minutes. The key here are the potatoes: the soup needs to simmer long enough to cook the potatoes all the way through. A cube should mash easily and without resistance against the side of the pot.
- For extra seasoning, so you’re not constantly testing for salt, add the teaspoon of Better Than Boullion when the potatoes are done. This is optional.
- Turn off the heat.
- Transfer 2 to 3 cups of the soup to a blender with a ventable lid*. Add the half-and-half or cream and the sour cream to the blender jar, and squeeze the juice from half of a lime into it. Follow the instructions on your blender for hot liquids (usually, removing the little cap and laying a towel across the opening), and blend until smooth.
- Pour the liquid back into the soup.
- Add one cup of the cheese to the soup now, stirring until incorporated, reserving the remaining cheese for serving.
- Serve with your favorite toppings.