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southwestern corn chowder

Southwestern Corn Chowder

  • Author: Superman Cooks
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Yield: 8 servings 1x
  • Category: Soup
  • Cuisine: Southwestern


A fully robust soup with the sweet taste of corn and a warm hint of heat.


  • 3 potatoes whole, cleaned and diced into 1/4 inch pieces
  • 3 C corn
  • 1 C milk
  • 2 poblano peppers
  • 2 tbsp chicken base
  • 1 large onion, diced
  • 4 slices bacon
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 quart water


  1. In a large stock pot, melt butter and add diced onions.
  2. Dice bacon into small pieces and add to onion. Sauté until browned.
  3. Add diced potatoes and sauté over medium heat for 10 minutes.
  4. Add corn and continue to cook for 5 minutes.
  5. Add flour and mix in. Cook for 5 more minutes to distribute flour.
  6. Add chicken base and water and turn heat to medium. Continue to cook for 20 minutes, stirring occasionally.
  7. Over burner on stove, place poblano peppers directly on flame and cook until black, turning frequently with tongs.
  8. Once peppers are black, rinse under cold water to remove most of the black skin.
  9. Cut them in half, seed the peppers and dice into 1/4 inch pieces.
  10. Add peppers and milk to corn mixture and simmer for 30 minutes.
  11. If soup is not thick enough, you can mix equal parts of melted butter and flour mixed together, 2 tbsp at a time.
  12. Salt and pepper to taste.

Keywords: chowder, corn, potato, creamy, hearty soup, summer, autumn,

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