Southwest Corn Chowder
Potato Corn Chowder is kicked up a notch with Southwest flavors and a bit of extra veggies!
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Servings: 12 servings
Ingredients
- 6 slices bacon chopped
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups corn roughly 6 ears
- 1 red bell pepper seeded, diced
- 2 pounds potatoes 4 large potatoes, peeled/diced small
- 1 tablespoon Southwest seasoning
- 4 ounces chopped green chilies
- 6 cups broth chicken or vegetable
- 1 can black beans 14.5 oz (rinsed, drained)
Instructions
- In a medium pan fry the bacon until crispy. Remove bacon and drain on a paper towel.
- In the pan with the bacon fat, add the onion, red pepper, corn, and garlic. Fry until the onion is soft and the corn is charred.
- Add the corn mixture to a crock pot. Add the broth, potatoes, and southwest seasoning. Cook on high 3 hours.
- When potatoes are soft, blend half the soup with an immersion blender or in regular blender. Or use a potato masher and mash until creamy.
- Add drained and rinsed black beans and chopped green chilies. Stir. Garnish with bacon crumbles, tortilla strips, jalapenos, or cilantro, cheese, or sliced green onions.
Notes
- Feel free to switch up chicken stock, vegetable broth, or use homemade.
- For a vegetarian corn chowder, use vegetable stock.
- Want it creamier? add in some half and half or heavy cream 20 minutes before serving.
- Use your fresh sweet corn or frozen corn kernels. whatever you have handy.
- For even more southwest flavor add a poblano pepper.
- Great recipe is dairy free and gluten free.
- Garnish with shredded cheese to make it even better.
- Want more spice, add some sliced jalapeños before serving.
- Use frozen or fresh corn, whatever you have on hand.
Nutrition
Serving: 1 | Calories: 237kcal | Carbohydrates: 37g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 809mg | Fiber: 5g | Sugar: 6g
