Southwestern Corn Chowder

Total Time:
1 hr
30 min
30 min

6 servings


Preheat oven to 500 degrees F.

Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.

Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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    I just made this and I would have preferred it without the chips. I'm going to try it again with just some chips crumbled on the top. It was a little bland for my test but still good. I'll try some tweaks next time to punch up the flavor.
    I've made this before and it's terrific. I was really craving a southwest-style chowder but I really need to fit into my pants! I love the Food Network recipes but many of them are so fat laden. I concocted a low-fat chipotle chicken-corn chowder that came out really great. No butter and no cream ellebeaugrease.blogspot
    I omit the tomatoes in this recipe as I don't care for them. Sometimes, I add a potato but it's the best soup ever!!! I also leave some of the corn whole so that it's a thicker consistency.
    Does anybody else wonder why the picture looks like it doesn't have any tomatoes in the recipe?
    just enough heat to make it really different. Good alternative to chili
    I was a little skeptical as I was preparing this, but it turned out to be delicious and well worth it!! I followed the recipe just the way it was written, except got in a hurry and forgot to strain it. The soup came out just fine without being strained - someone mentioned in a review the corn skins need to be strained but I didn't notice them at all. Excellent flavor, just the right amount of spice for me. Great recipe!
    This recipe has a spicy Southwestern flair but unlike a chowder, it is more soupy. Suggest to add back some of the pureed corn.
    This is a great base for a corn chowder. I ended up adding tabasco, fresh cilantro, red pepper flakes and some leftover shrimp I had in the freezer. The cilantro made a big difference. Next time I think I will leave some of the corn whole, as I like my chowder chunky. The recipe as it stands is more soupy than chowdery.
    This chowder is simply the best! I have it whenever in Park City and now making it at home...thank you for obtaining the recipe!!
    Wonderful! I made this for a party and it was a HUGE hit! People were requesting more but it was all gone! I added a couple of things to recipe. I roasted 4 jalapenos without the seeds then threw them in the blender with everything else. I also let the soup simmer for about 2 hours before I blended everyhing to really let flavors blend. After soup was blended I mixed in a couple bunches of finely diced cilantro. Soup is easy, fabulous and spicy!
    This recipe is easy to make, and it tastes wonderful. I would defintely recommend this recipe as it is one of the best tasting corn chowder recipes I've had.
    The soup taseted very good, however it came out very thick. The prep work was not to bad, however the straining can be very tedious if you don't have a Food strainer.
    I don't know where I went wrong but I will never make this again. This is the first recipe that turned bad on me!!
    This soup was delicious, like she says in her book she wanted to lick the bowl clean, she is right! VERY good, and pretty easy too. I didnt use the tortilla chips in mine and i blended the red pepper with the soup instead of using as a garnish. you will get addicted and want to make it every week!!
    This tasted fine,but the preperation did not produce the quality I had expected.
    Excellent soup. I was hesitant, but used canned tomatoes as the roma ones I had were not that sweet and it turned out VERY good.
    I liked the idea of this chowder, but changed things to fit what I had. Left some out, added some other items. Was very good! I used the recipe as a place to start a dish I had never made before.
    I want know how do it the recipe, because I don't know the relly recipe thank you
    Cooked last night. Took long time to prepare. It was lacking all elements of a chowder. Taste was just ok.
    I have seen the episode where this recipe was shown. I tried it home with not a lot of hope since I thought that probably there will be some trick left out. My surprise...when I found my husband licking the wooden spoon! It is a superb corn chowder.
    This recipe was definetely worth the effort! It was smooth and creamy, and the garnishes--the roasted red pepper, sliced avacado and crunchy corn chips added color, texture and interest. The soup came together quickly once the prep work was done, the only tedious part was pureeing it in batches in my blender, then straining it. Straining is a must in order to get out all the skins of the corn and the seeds of the tomatoes. Not a soup to make on a hot day because your oven has to go on 500 degrees to roast the corn and tomatoes. But it was worth the extra effort. I did add a little more onion than the recipe called for and it was great. If your planning a southwestern themed dinner party, This recipe is a must.
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