Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder is bright, wholesome, and deeply satisfying. It’s ideal for cool late-summer or autumn evenings when sweet corn is at its peak, but you can also make it year-round using frozen corn.
The aim here is to let the corn flavor take center stage while balancing its sweetness with Southwestern spices. This chowder features red bell pepper, poblano, and a touch of chili powder for warmth. It’s rich without bacon—promising comfort and depth of flavor in every spoonful.
Rather than heavy cream, which can mute bright flavors and feel heavy, I blend a bit of butter into the soup and finish it with crème fraîche, sour cream, or Greek yogurt. These options add creaminess and a pleasant tang without overwhelming the corn. The recipe can easily be made dairy-free or vegan—simply omit the butter and use a plant-based sour cream if desired.
Corn Selection & Preparation Tips
Great corn makes great chowder.
Buy fresh corn and use it promptly. Fresh ears are at their sweetest right after harvest; flavor fades the longer they sit.
How to cut corn off the cob: Lay the ear on its side and slice downward with a sharp knife to remove the kernels. Rotate and repeat, keeping the flat of the cut cob against the board for stability.
Short on time or fresh corn: Frozen corn is a fine substitute and tastes much better than canned. Rinse any frost from the kernels first, then add as directed.
Watch How to Make Southwestern Corn Chowder
Corn Chowder Serving Suggestions
A large bowl of this chowder can be a light main course, or serve smaller portions alongside salads, sandwiches, or simple vegetable sides. Some complementary options include quesadillas, a peppery arugula and wild rice salad, or a crisp green salad. The chowder also pairs well with grilled cheese or roasted green beans for a heartier meal.
More Fresh Corn Recipes to Enjoy
- The Best Grilled Corn on the Cob
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Garden-Fresh Corn Salad
- Succotash
More Cozy Fall Soups & Stews
- Best Lentil Soup
- Classic Tomato Soup (Lightened Up!)
- Broccoli Cheese Soup
- Homemade Vegetarian Chili
- Spicy Black Bean Soup
Please let me know how your chowder turns out in the comments! I love hearing your feedback.
Southwestern Corn Chowder
- Author: Kathryne Taylor
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 cups
- Diet: Vegetarian
4.8 from 195 reviews
Fresh, wholesome, and flavorful, this Southwestern corn chowder makes about 8 cups (roughly four generous bowls). It’s an excellent way to enjoy sweet corn with a touch of spice.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ears fresh sweet corn, shucked (or 6 cups frozen corn kernels)
- 1 pound red potatoes, cut into ¾” cubes (about 3 cups)
- 1 large red onion, chopped
- 1 poblano pepper (optional), seeds and ribs removed, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- ¾ teaspoon salt, divided, plus more to taste
- ½ teaspoon chili powder (more to taste)
- 2 medium cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 bay leaf
- 2 tablespoons unsalted butter, cut into 4 pieces
- ¼ cup chopped cilantro
- ¼ cup crème fraîche or sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
- Suggested garnishes: grated sharp cheddar, thinly sliced green onion, extra cilantro, and a tiny pinch of chili powder
Instructions
- In a medium or large Dutch oven, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine and cook until the onions are tender and translucent, about 7–10 minutes, stirring occasionally.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly. Pour in the vegetable broth and water, then add the bay leaf.
- Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer for 20–25 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
- Remove the pot from the heat and discard the bay leaf. Carefully transfer about 3 cups of the soup (a mix of solids and liquid) to a blender. Secure the lid and blend until smooth, taking care with the hot steam. Add the butter to the blender and blend again until incorporated.
- Pour the blended mixture back into the pot. Stir in the cilantro, crème fraîche (or tempered sour cream/Greek yogurt), and lime juice. Season with the remaining ¼ teaspoon salt and plenty of black pepper. If you prefer more heat, add up to an additional ½ teaspoon chili powder, to taste.
- Ladle the chowder into bowls and top with your preferred garnishes. Store leftovers in the refrigerator, covered, for up to 5 days or freeze for longer storage.
Notes
Spice level: Poblanos vary in heat. Omit the poblano if you’re sensitive to spice or add a chopped jalapeño if you like more kick. Adjust chili powder to taste.
Crème fraîche or sour cream: Crème fraîche won’t curdle when stirred into hot soup, which makes it my preferred choice. If using sour cream or Greek yogurt, temper it by whisking in a few tablespoons of hot soup liquid until warmed, then stir into the pot to avoid curdling.
Dairy-free/vegan option: Omit the butter and/or use a plant-based sour cream for a similar creamy finish. Many readers enjoy the chowder without added dairy and still find it rich and satisfying.
Nutrition
Nutrition information is an estimate provided by an online calculator and should not replace professional advice.
- Category: Soup or stew
- Method: Stovetop
- Cuisine: American