A cozy, corn-forward chowder with Southwest spices, tender potatoes, and a bright lime finish.
Some nights you want dinner to feel like a blanket, but you also want it to be fast, practical, and made from stuff you can actually find at the grocery store. That is exactly where this Southwestern Corn Chowder lives. It is the kind of pot that makes the kitchen smell like cumin and roasted chiles, and suddenly everyone wanders in “just to check” what’s cooking.
This chowder is creamy without being heavy, packed with sweet corn and soft chunks of potato, and finished with lime for that little pop that keeps each bite interesting. The Southwest vibe comes from chili powder, cumin, and smoked paprika, plus an optional jalapeño if you like a gentle kick. It is inspired by the flavors you’ll find across the American Southwest and Northern Mexico, where corn is a beloved staple, but this recipe keeps things weeknight-simple and flexible.
What I love most is how forgiving it is. Use fresh corn in summer, frozen corn in winter, and even canned corn in a pinch. You can make it vegetarian with veggie broth, or go extra cozy with a little bacon and cheddar. It also does that magical soup thing where it tastes even better the next day, which means lunch is basically handled.
Why you’ll love it
- One pot, big payoff: Minimal dishes, maximum comfort.
- Creamy texture, no fuss: A quick roux and a small blend make it thick and silky.
- Flexible ingredients: Fresh, frozen, or canned corn all work.
- Great for meal prep: Holds well for days and reheats like a dream.
- Customizable heat and toppings: Mild to spicy, simple to loaded.
Ingredients
- Base
- Unsalted butter: 2 tbsp (28 g)
- Yellow onion, diced: 1 medium, about 1 cup (150 g)
- Red bell pepper, diced: 1 medium, about 1 cup (150 g)
- Jalapeño, minced: 1 small (optional)
- Garlic, minced: 3 cloves
- Thickener + spices
- All-purpose flour: 3 tbsp (24 g)
- Ground cumin: 2 tsp (4 g)
- Chili powder: 2 tsp (5 g)
- Smoked paprika: 1 tsp (2 g)
- Dried oregano: 1 tsp (1 g)
- Fine salt: 1 tsp, plus more to taste (6 g)
- Black pepper: 1/2 tsp
- Soup body
- Yukon Gold potatoes, peeled and diced small: 1 lb (450 g)
- Corn kernels (fresh or frozen): 4 cups (600 g)
- Broth (chicken or vegetable): 4 cups (960 ml)
- Bay leaf: 1 (optional)
- Creamy finish
- Half-and-half: 1 1/2 cups (360 ml)
- Swap: whole milk works, it will be a little lighter
- Sour cream: 1/2 cup (120 g) (optional, for tang and extra creaminess)
- Lime juice: 1 to 2 tbsp (15 to 30 ml), to taste
- Half-and-half: 1 1/2 cups (360 ml)
- Toppings (optional)
- Crispy bacon, crumbled: 4 slices
- Shredded cheddar or pepper jack: 1/2 cup (50 g)
- Cilantro, chopped: 1/4 cup (10 g)
- Sliced green onions: 2
- Tortilla strips or crushed chips: for crunch
💡 Shopping tip: In the spice aisle, look for smoked paprika specifically. It is the quickest way to get that “roasty” depth without extra steps.
Step-by-Step Instructions
- Sauté the vegetables (6 to 8 min): In a large pot or Dutch oven over medium heat, melt the butter. Add onion and bell pepper, then cook until softened and glossy. Add jalapeño (if using) and garlic, and cook 30 seconds until fragrant.
- Bloom spices and build the thick base (1 min): Stir in flour, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook, stirring constantly, until it looks like a paste and smells toasted.
- Add broth and potatoes (2 min): Slowly pour in the broth while stirring to avoid lumps. Add diced potatoes and bay leaf (if using). Bring to a gentle boil.
- Simmer (12 to 15 min): Reduce heat to maintain a steady simmer. Cook until potatoes are fork-tender and the broth looks slightly thickened.
- Add corn (5 min): Stir in the corn and simmer until heated through. The soup should look creamy and speckled with corn, with potatoes holding their shape.
- Blend a little for chowder texture (2 min): Use an immersion blender to blend for 5 to 10 seconds, just enough to thicken while keeping plenty of chunks. No immersion blender? Ladle out 2 cups (480 ml), blend carefully, then stir back in.
- Finish creamy (2 min): Lower heat to low. Stir in half-and-half. If using sour cream, temper it first by stirring in a few spoonfuls of hot soup, then add back to the pot. Turn off heat and stir in lime juice.
- Taste and serve: Adjust salt, pepper, and lime. Ladle into bowls and add your favorite toppings.
💡 Tip: If your chowder gets too thick, add a splash of broth or milk. If it is too thin, simmer 5 more minutes uncovered, or blend a little more.
Variations & Substitutions
- Dairy-free / vegan: Use olive oil instead of butter, plant milk (unsweetened oat works well), skip sour cream or use a dairy-free alternative, and use veggie broth.
- Gluten-free: Replace flour with 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water, stirred in during the last 5 minutes of simmering.
Make-Ahead, Storage & Reheating
- Make-ahead: Make up to 3 days ahead. Add lime juice right before serving for the brightest flavor.
- Storage: Refrigerate up to 4 days in an airtight container.
- Freezing: Freeze up to 2 months. For best texture, freeze before adding dairy, then add half-and-half after reheating.
- Reheat: Warm gently on the stove over medium-low, stirring often, 8 to 10 minutes. Avoid a hard boil once dairy is in. Microwave in 60-second bursts, stirring between.
Nutritional Info (Estimated, per serving)
- Calories: ~320
- Protein: ~10 g
- Carbs: ~45 g
- Fat: ~12 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Warm buttermilk cornbread or jalapeño cheddar muffins
- A simple green salad with lime vinaigrette
- Grilled cheese with pepper jack or cheddar
- Avocado slices or guacamole on top
- Hot sauce or salsa verde for extra zip
- Pickled red onions for tang and crunch
Recipe FAQs
Can I use canned corn?
Yes. Drain it well and add it in Step 5. If it is very sweet, balance with an extra squeeze of lime and a pinch more salt.
How spicy is this chowder?
As written, it is mild with smoky warmth. For more heat, keep the jalapeño seeds, add a pinch of cayenne, or top with hot sauce.
Do I have to blend it?
Blending is optional, but it helps create that classic chowder thickness. If you skip it, simmer a little longer uncovered to reduce.
What’s the best potato for chowder?
Yukon Gold is ideal because it gets creamy while holding shape. Russets work too, but they break down more and will thicken the soup faster.
Can I add protein?
Absolutely. Stir in 2 cups (about 280 g) shredded rotisserie chicken in the last 5 minutes, or add cooked black beans for a vegetarian boost.
Final Notes
If you make this Southwestern Corn Chowder once, it tends to become a repeat because it checks so many boxes. It is comforting without being fussy, it is flexible with whatever corn you have, and it is easy to tailor for picky eaters or spice lovers at the same table. The lime at the end is the small step that makes it taste like you really meant to make something special, even if you started cooking in a hurry.
If you try it, I’d love to know how you topped your bowl. Did you go classic with cheddar and cilantro, or crunchy with tortilla strips, or extra cozy with bacon? Drop a comment with your favorite add-ins, and if you share it with friends or on social, tag it so I can cheer on your soup night. Warm bowl, bright finish, and zero complicated steps is my kind of dinner.
