Southwest Roasted Corn Chowder - Mountain Cravings

Southwest Roasted Corn Chowder

Southwest Roasted Corn Chowder

It’s getting cold cold here lately, the kind that makes you want to curl up under a blanket with a big mug of soup – this is the right choice for dreary Mondays. Creamy and sweet but packed with veggies, this roasted corn chowder combines southwest flair with lots of filling power!

Southwest Roasted Corn Chowder | Mountain Cravings

Anything topped with salty crumbled cotija cheese is my kind of soup. This didn’t start out with the intention of being southwest-inspired, but as I chose ingredients – poblanos! lime juice! cilantro! – there was no doubt we needed to steer that direction. And oh, I’m so glad we did.

Bacon adds some flavor but it isn’t everything – ignore it for vegetarian chowder! You can go a step further and substitute non-dairy milk for the heavy cream to make this vegan, although it will lose some creaminess.

Southwest Roasted Corn Chowder | Mountain Cravings

You can substitute 4 cans of whole-kernel corn if fresh corn isn’t available or you need to clean out the pantry. Drain cans well before roasting on a sheet pan.

Southwest Roasted Corn Chowder
 
Prep time
Cook time
Total time
 
Serves: 8 bowls
Ingredients
  • 4 ears corn, husked
  • 2 poblanos
  • 2 red bell peppers
  • 6 slices bacon, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 cups beef or vegetable broth
  • 1 lb. potatoes, finely diced
  • 1 cup beer
  • ½ cup heavy cream
  • juice of ½ lime
  • ½ cup cilantro, chopped
  • salt to taste
  • crumbled cotija cheese for topping
  • lime wedges
Instructions
  1. Roast corn cobs, poblanos, and bell peppers under the broiler, turning frequently. Keep a close eye and remove when starting to char; this will take a different amount of time for each.
  2. Cut corn kernels from the cob and dice poblanos & bell peppers.
  3. Cook bacon in a large stockpot for 4-5 minutes, then add onion and saute until translucent. Add garlic and cook for another minute. Remove contents to a bowl and set aside.
  4. Add half the roasted corn kernels, chicken broth, and potato to the stockpot. Bring to a simmer for about 10 minutes, until potatoes are tender.
  5. Blend soup in the pot with an immersion blender or in two batches in an upright blender, then return to pot.
  6. Add remaining corn, poblanos, peppers, bacon mixture, and beer. Simmer for 10 minutes.
  7. Remove pot from heat and stir in heavy cream, lime juice, ¼ cup cilantro, and salt.
  8. Serve hot topped with cilantro and cotija, with lime wedges on the side.

Nutrition Facts
8 servings per container
Serving size 1 cup

Amount per serving
Calories 182
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 521mg 23%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 14%
Total Sugars 4g
Includes g Added Sugars 0%
Protein 23g

Vitamin D mcg 0%
Potassium mg 0%
Not a significant source of calcium, or iron.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.



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