Southwestern Corn & Potato Chowder

I’ve been craving soups lately, and it’s not just because it’s winter. (It’s going to be in the 70s here this weekend!) After all that holiday indulgence, soup is the perfect rebalancing food. Broth-based soups are comforting, healthy and generally chock-full of vegetables. Because they take longer to eat, you feel full faster and don’t eat as much, so soups help you lose weight. All in all, soup is good food.

Here’s a simple but tasty recipe that I have been eating for lunch this week.

Corn & Potato Chowder

Serves: 2
Time to make: ~30 minutes

What you need:

  • 1 tbsp. vegetable oil
  • ½ medium onion, diced
  • 1 clove garlic, crushed
  • 1 russet potato, peeled and diced
  • 2 cups corn
  • 1 4-oz. can roasted chiles
  • 2 cups chicken stock
  • 1 tbsp. Southwest seasoning
  • shredded Monterey Jack for garnish
  • blender
  1. Heat the oil over medium
  2. Saute the onion and garlic until translucent
  3. Add the remainder of the ingredients
  4. Bring to a boil and reduce to a simmer; let simmer until the potatoes are tender, about 20 minutes
  5. Remove half the soup to a blender and puree; return to the pot and heat through
  6. Garnish with shredded Monterey Jack, if you like

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One thought on “Southwestern Corn & Potato Chowder

  1. […] recipe is a little different than the previous one I used. I added bacon and thickened the soup with flour. Most chowders call for cream, but I omitted it, […]

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