Southwestern Corn Chowder

This Southwestern corn chowder is a warm, comforting bowl packed with bold flavor and creamy texture. Sweet corn, tender potatoes, and savory spices come together in a rich, slightly smoky broth that feels hearty without being heavy. Every spoonful delivers a balance of sweetness, spice, and creaminess that makes this chowder especially satisfying.

Perfect for cooler evenings or whenever you’re craving comfort food with a little kick, this soup works well as a main dish or a filling side. It’s easy to make, great for leftovers, and full of vibrant Southwestern-inspired flavor.

Ingredients

This chowder is made with simple ingredients that build layers of flavor:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups milk or half-and-half
• 2 cups corn kernels (fresh, frozen, or canned and drained)
• 1 cup potatoes, peeled and diced small
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional toppings: shredded cheese, chopped cilantro, green onions, tortilla strips

Substitution notes: Vegetable broth can be used in place of chicken broth. For a creamier soup, use half-and-half instead of milk.

Instructions

1. In a large pot, melt the butter with the olive oil over medium heat.
2. Add the diced onion and red bell pepper and cook for 4–5 minutes, until softened.
3. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute.
5. Slowly pour in the chicken broth, stirring constantly to avoid lumps.
6. Add the milk or half-and-half and bring the soup to a gentle simmer.
7. Stir in the corn, diced potatoes, chili powder, cumin, smoked paprika, salt, and black pepper.
8. Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and the chowder has thickened.
9. Taste and adjust seasoning as needed before serving.

Tips, Variations & Substitutions

• For a thicker chowder, mash some of the potatoes directly in the pot before serving.
• Add diced cooked chicken or bacon for extra protein.
• Make it spicier by adding diced jalapeños or a pinch of cayenne pepper.
• This chowder can easily be made vegetarian by using vegetable broth.

Storing & Serving

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Serve with crusty bread, cornbread, or a simple side salad.

Frequently Asked Questions

Can I make this corn chowder ahead of time?
Yes, the flavors deepen as it sits, making it great for meal prep.

Can I use frozen corn?
Absolutely. Frozen corn works well and doesn’t need to be thawed first.

Will this soup thicken as it cools?
Yes, it will thicken slightly. Add a splash of broth or milk when reheating if needed.

Can I freeze this chowder?
Cream-based soups can change texture when frozen, so freezing is not recommended for best results.

Southwest Corn Chowder (Crockpot!)

A creamy slow‑cooker corn chowder with tender chicken, smoky fire‑roasted corn, hearty potatoes, black beans, and sharp cheddar — cozy comfort food with southwestern flavor.

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Prep Time15 minutes mins

Cook Time4 hours hrs 15 minutes mins

Total Time4 hours hrs 30 minutes mins

Servings:6 servings

Calories:665

Ingredients Method Notes

Ingredients

  

• spray cooking spray
• 1 pound boneless skinless chicken thighs or breasts see note – thighs are more tender
• 1 tablespoon minced garlic
• 1 large red bell pepper diced
• 4 cups baby gold potatoes cut into 1/2″ cubes
• 1 15-ounce can cream style sweet corn
• 3 cups frozen corn fire‑roasted if available
• 1 16-ounce can black beans drained and rinsed
• 1 4-ounce can mild diced green chiles undrained
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• to taste salt and pepper
• 2 cups shredded sharp Cheddar cheese
• 1 cup half‑and‑half or heavy cream
• 1 lime optional, juice
• 3 to 4 tablespoons fresh cilantro optional

Method

 

1. Generously spray a 6‑quart slow cooker with cooking spray.
2. Combine the chicken, garlic, red pepper, potatoes, cream style corn, frozen corn, black beans, diced green chiles, chicken broth, and all the seasonings in the slow cooker.
3. Stir everything well, press the chicken down under the ingredients, cover, and cook on high 3½–5 hours or low 4–6 hours, until the chicken shreds easily.
4. Remove the chicken, discard any fat, and shred with forks. Return the chicken to the slow cooker.
5. Stir in the half‑and‑half or cream, then gradually stir in the shredded Cheddar cheese until melted and smooth.
6. Add lime juice and cilantro if using, taste and adjust seasonings, and ladle the chowder into bowls.
7. Serve topped with extra cheese, sour cream, avocado, green onions, and tortilla strips if desired.

Notes

This Southwestern Corn Chowder cooks in a slow cooker for tender chicken and rich flavor. Use fire‑roasted corn for extra smokiness. Leftovers store in the fridge 4–5 days or freeze 2–3 months; thaw overnight before reheating. Toppings like avocado, extra cheese, sour cream, and lime enhance flavor. :contentReference[oaicite:1]{index=1}