Southwest Corn Chowder
Here is a recipe for a flavorful spicy Southwest Corn Chowder featuring peppers and chorizo.
- white onion - 1 each
- yellow bell pepper - 1 each
- red bell pepper - 1 each
- celery - 3 stalks
- minced garlic - 1/4 cup
- frozen roasted corn - 1/2 bag
- chorizo - 2 links
- butter - 1 cup
- flour - 1 cup
- chicken stock - 1 quart
- half and half - 1 quart
- cajun seasoning - 2 tbsp
- salt and pepper - to taste
- Set-up a cutting board and prepare all vegetables for prep.
- Fine dice onion
- Both peppers should be a 1/2 inch dice
- Small dice celery
- In a stock pot, render off the chorizo.
- Add garlic, and diced vegetables; cooking until soft, then add corn.
- Add butter.
- Once butter is melted, add flour until fully incorporated. This will be what acts as a thickener in your chowder.
- Gradually stir in chicken stock and bring to a boil.
- Add half & half and bring to a second boil then reduce to simmer
- Add cajun seasoning and salt & pepper to taste
- Serve hot. Fresh chives and tortilla strips make a nice garnish.
There’s just something about the spicy creaminess of a bowl of Southwest Corn Chowder! Here we share a recipe from a contributor who opted to make theirs with chorizo rather than the more come bacon. This lends a nice smokiness to the dish while also providing a bigger bite than bacon.
A Southwest Corn Chowder is often garnished with tortilla strips, chives, even paprika. You will also find some recipes that add in a diced potato or even shrimp. Once you have made this recipe once, play around with it and make it your own.
This recipe will make you roughly 12 servings. So if you aren’t planning on feeding a crowd, be sure to have some storage containers ready to store the leftovers so you can enjoy this chowder for days.Add to Favourites