Soup Recipe – Southwestern Corn Chowder

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The soup can be made up to 2 days in advance and refrigerated before adding the sour cream, scallions, and cilantro. Heat on the stove over medium-high heat and continue with the recipe.

1. Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell pepper, and jalapeño and cook, stirring frequently, until tender, 5 to 7 minutes. Don’t tan. Add the flour and cook for 1 minute, stirring constantly.

2. Add the broth, 240 ml of milk and salt, cumin, coriander and potatoes; bring to a boil. The soup will look thick; that’s fine. Reduce heat to low, cover pan and simmer for 12-15 minutes, stirring halfway through cooking to prevent potatoes from sticking to bottom of pan (if potatoes are not soft). at this point continue cooking over low heat until they are).

3. Meanwhile, in a blender, blend the remaining 240 ml milk with 160 g corn until smooth.

4. Add mashed corn to soup along with remaining 2 cups (320 g) corn; bring to a boil. Remove from heat, stir in sour cream, scallions, and cilantro (if using). Taste and season if necessary

Pro Tip:
To scrape the kernels off the cob, place the corn on a clean kitchen towel placed on a cutting board, then use a sharp knife to cut the kernels off the cob. (The kitchen towel keeps the grains from popping everywhere.) Alternatively, you can turn a small bowl into a larger bowl. Hold the cob upright, flat end down, in the inverted container and use a sharp knife to cut as close to the cob as possible.

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