Make this Southwestern corn chowder for a cozy dinner at home. This vegetarian corn chowder is bright, wholesome and satisfying. It’s an excellent choice for cool late-summer or fall evenings when fresh corn is at its sweetest, but it also works beautifully with frozen corn when fresh is not available.
I wanted the corn to be the star, so I balanced its natural sweetness with a touch of Southwestern spice. This chowder includes red bell pepper, poblano pepper, and a bit of chili powder for warmth. The flavors are robust enough that you won’t miss any bacon or smoked meats.
Rather than using heavy cream, which can mute other flavors and feel heavy, I finish the soup with a little butter and a dollop of crème fraîche, sour cream, or Greek yogurt. These add creaminess plus a bright tang that complements the sweet corn. The recipe is flexible — you can easily make it dairy-free or vegan by omitting the butter and using a plant-based sour cream alternative.
This chowder is straightforward to prepare and freezes well, making it a practical weeknight meal or an easy make-ahead option.
Corn Selection & Preparation Tips
Great corn makes great corn chowder.
Buy fresh corn and use it soon after purchase. Corn is sweetest right after harvest and loses flavor over time.
How to cut corn from the cob: Lay the cob flat on a cutting board. Slice downward with a sharp knife to remove a strip of kernels, then rotate so the newly flat side rests on the board and continue cutting until the cob is bare.
If fresh corn isn’t available: Use frozen corn rather than canned. Rinse any frost from the kernels and add them to the pot as directed.
How to Make Southwestern Corn Chowder
Corn Chowder Serving Suggestions
A generous bowl of this chowder can serve as a light meal, or offer smaller bowls alongside salads, sandwiches, quesadillas, or simple roasted vegetables. Complementary options include quick quesadillas, a peppery arugula and wild rice salad, a peach-and-avocado green salad, a green salad with apples and cranberries, a classic grilled cheese, roasted green beans, or quick collard greens.
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 vegan black bean soup
Please share how your chowder turned out in the comments. I love to hear feedback and variations.
Southwestern Corn Chowder
This vegetarian southwestern corn chowder yields about 8 cups (roughly four generous bowls). It’s fresh, comforting, and easy to adapt for dairy-free diets.
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-inch 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 (adjust to taste)
- 2 medium garlic cloves, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 bay leaf
- 2 tablespoons unsalted butter, cut into 4 pieces (omit for dairy-free)
- ¼ cup chopped cilantro
- ¼ cup crème fraîche, sour cream, or Greek yogurt (use a vegan alternative if desired)
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
- Suggested garnishes: grated sharp cheddar, thinly sliced green onion, extra cilantro leaves, and a pinch of chili powder
Instructions
- In a medium-large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano (if using), bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are soft and translucent, about 7 to 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, and add the bay leaf.
- Bring the mixture to a boil over high heat, then lower the heat to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are thoroughly 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 (roughly half solids, half liquid) to a blender. Blend until completely smooth, taking care when working with hot liquid. Add the butter to the blender and pulse to incorporate.
- Return the blended mixture to the pot. Stir in the chopped cilantro, crème fraîche (or sour cream/Greek yogurt or plant-based alternative), and lime juice. Season with the remaining ¼ teaspoon salt and generous black pepper. Add more chili powder if you prefer extra heat.
- Ladle the chowder into bowls and top with your chosen garnishes. Store leftovers covered in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
Spice level: Poblano peppers vary in heat. If you’re sensitive to spice, omit the poblano and use less chili powder. If you like more heat, add extra chili powder or a chopped jalapeño with the other peppers.
Crème fraîche or sour cream: Crème fraîche is less likely to curdle in hot soup. If using sour cream or Greek yogurt, temper it by whisking a few tablespoons of hot soup into the dairy in a separate bowl until warmed, then stir that mixture back into the pot.
Make it dairy-free/vegan: Skip the butter and use a vegan sour cream alternative. The soup is still delicious without added creaminess, or use a plant-based sour cream to mimic the original finish.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional advice.
- Category: Soup or stew
- Method: Stovetop
- Cuisine: American