Best 8 Southwest Style Creamy Corn Chowder Recipes

CREAMY SOUTHWESTERN CORN CHOWDER

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
• Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
• Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

HEARTY SOUTHWESTERN CORN CHOWDER

Steps:

• Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
• Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes.
• Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

SOUTHWEST CORN CHOWDER

Steps:

• Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
• Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
• Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

CREAMY SOUTHWEST CORN CHOWDER

Steps:

• In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
• Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
• Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
• Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
• Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

SOUTHWESTERN CHEESY CORN CHOWDER

Steps:

• Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
• In soup pot, melt 2 T butter and brown the ground turkey.
• Add garlic& sauté until done.
• Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
• Stir in 1 T butter& flour.
• Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
• Bring to boil-- Reduce heat to simmer.
• Cover & let cook until all vegetables are tender, (approx 25 minutes).
• Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
• Pour it SLOWLY back into soup pot, stirring frequently.
• Add both cheeses-- stir until cheese is melted and chowder is thickened.
• Taste & adjust salt/pepper if needed.

SOUTHWESTERN CORN CHOWDER

Steps:

• In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
• Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
• In a blender, puree soup in batches until smooth; return to soup pot.
• Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
• Sprinkle with chopoed cilantro and serve.

SOUTHWEST CHICKEN CORN CHOWDER

Steps:

• In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.