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Southwest potato corn chowder in brown mug
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Southwest Potato and Corn Chowder

This Southwest Potato and Corn Chowder is full of all the goodness of classic corn and potato chowder and loaded with tons of southwestern flavor-- peppers, chiles, black beans, cumin, and chili powder!
Course Soup
Cuisine American
Keyword Potato and Corn Chowder
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 429kcal

Ingredients

  • 3 cups russet potatoes peeled and diced
  • 1 tablespoon olive oil
  • ½ whole medium onion diced
  • 1 clove garlic minced
  • ¼ teaspoon ground cumin
  • teaspoon chipotle chili powder
  • 6 cups chicken or vegetable broth
  • 14.5 ounces black beans drained and rinsed
  • 15 ounces canned corn or frozen
  • 4 ounces canned diced green chiles
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 12 ounces evaporated milk
  • 1 cup Monterrey Jack Cheese grated
  • ¼ teaspoon kosher salt more to taste
  • 2 tablespoons fresh cilantro chopped

Instructions

  • In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
  • Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes. 
  • Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
  • Melt the butter in a medium-sized saucepan. Once melted stir in the flour and cook, stirring constantly for a minute. 
  • Gradually stir in the milk and continue to stir, making sure to clean the bottom of the pan with each stir so it doesn't burn. As it comes to a boil, the mixture will start to thicken. 
  • Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese.
  • Add the cheese sauce into the broth mixture and stir until well combined. Season with ¼ teaspoon kosher salt, adding more depending on the salt content of the broth you used. Stir in cilantro and serve topped with fresh pico de gallo.

Notes

  • Cut your potatoes into even pieces-- If your potatoes are cut into pieces that are about the same size they will cook evenly. This prevents some of the pieces to be mushy and others overdone.
  • Bloom your spices! In step #2 you'll add the spices to the hot pan and cook until fragrant. This step will allow the spices to release their flavor oils and create a more flavorful soup!
  • Season, season, season! The key to delicious corn and potato chowder is building layers of flavor. You're doing this by browning your onions, blooming your spices, and making a separate cheese sauce to stir in. Make sure to season each step with a little bit of salt and make sure to taste it at the end and season to taste before serving.

Nutrition

Serving: 1serving | Calories: 429kcal