Southwestern Corn Chowder

I think of this corn chowder recipe from my second cookbook as a summer-into-fall soup, perfect for when the nights turn cooler and you’re looking for new and interesting ways to use up the last corn of the season. Blending some of the kernels with the broth gives the soup a nice corn flavor and lightly creamy texture. It’s filling on its own, but if you’d like to bulk it up, crispy bacon, grilled chicken, shrimp, or fresh lump crabmeat would all be delicious additions. And you can never go wrong with chips and guacamole or chicken quesadillas on the side.

• Butter, onion, bell pepper, jalapeño: These get sautéed together at the start to form the flavor base of the soup. The onion and bell pepper add sweetness, the jalapeño brings a bit of heat (you can adjust depending on how spicy you like it).
• Flour: Stirred in after the veggies to make a quick roux that thickens the chowder.
• Chicken broth & whole milk: These are the liquids that form the body of the soup—the broth adds savory depth, and the milk makes it slightly creamy.
• Cumin, coriander & salt: This simple spice blend gives the soup its southwestern flavor profile.
• Potatoes & corn: These veggies make the chowder hearty and satisfying. The tender potatoes soak up all the flavor, while the corn kernels add sweetness and crunch. (You’ll need 4 to 5 cobs.)
• Sour cream, scallions, cilantro & lime: Added at the end for a burst of freshness and tang.
• Jump to the printable recipe for precise measurements

Step 1. Sauté the aromatics. Melt butter in a large saucepan or Dutch oven over medium‑high heat. Add onions, bell pepper, and jalapeño and cook, stirring frequently, until softened. It should take about 5 minutes (do not let them brown).

Pro Tip: Like it a little spicy? Mince some of the jalapeño’s seeds and ribs and toss them in—half is a good place to start. For more control over the heat level, add cayenne at the end to taste or put hot sauce on the table.

Step 2. Make the roux. Sprinkle in the flour and cook, stirring continuously for about 1 minute to eliminate the raw flour taste.

Step 3. Add broth and potatoes and simmer. Stir in the broth, 1 cup of milk, salt, cumin, coriander, and potatoes. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 12 to 15 minutes, stirring once halfway through, until the potatoes are tender.

Pro Tip: Dice the potatoes as evenly as possible to help them cook at the same rate. 

Step 4. Purée the corn. While the soup simmers, puree the remaining 1 cup of milk with 1 cup of corn in a blender until smooth.

Step 5. Add the corn mixture. Stir the corn puree and remaining whole corn into the soup and simmer until everything is hot.

Step 6. Finish the soup. Off the heat, stir in the sour cream, scallions, and cilantro. Taste and adjust the seasoning, if needed.

Pro Tip: Adding the sour cream after turning off the heat keeps it from curdling. 

Ladle the soup into bowls and serve with lime wedges. The soup can be made two days ahead (but wait to serve it to add the scallions, sour cream, and cilantro).