Indulge in a bowl of delicious and creamy Southwest Style Corn Chowder. This dish combines the sweetness of corn with the bold flavors of diced tomatoes, smoky bacon, and spices. The creamy base adds an extra level of richness to this hearty chowder, making it a perfect comfort food for any time of the year. Serve it with a side of crusty bread and enjoy the flavors of the Southwest in every spoonful.
Ingredients
- 4 slices of bacon, diced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of frozen corn kernels
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Chopped fresh cilantro for garnish
Directions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot, leaving the rendered fat in the pot.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
- Add the frozen corn kernels, diced tomatoes, chopped green chilies, cumin, chili powder, paprika, and dried oregano to the pot. Stir well to combine all the ingredients.
- Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture. If using a regular blender, be sure to let the soup cool slightly before blending and work in batches if needed.
- Return the blended soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste. Heat the soup over low heat until warmed through, about 5 minutes.
- Serve the Southwest Style Creamy Corn Chowder in bowls, garnished with the crispy bacon and chopped fresh cilantro. Enjoy!
