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Southwestern Corn Chowder Recipe

Southwestern Corn Chowder

Recipe courtesy Windy Ridge

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on March 19, 2013

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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.

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  • on December 23, 2010

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    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

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  • on September 14, 2010

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    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.

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  • on December 16, 2009

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    Does anybody else wonder why the picture looks like it doesn't have any tomatoes in the recipe?

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  • on September 30, 2009

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    just enough heat to make it really different. Good alternative to chili

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  • on September 21, 2009

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    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!

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  • on March 13, 2009

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    This recipe has a spicy Southwestern flair but unlike a chowder, it is more soupy. Suggest to add back some of the pureed corn.

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  • on January 02, 2009

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    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.

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  • on January 02, 2009

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    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!!

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  • on October 22, 2008

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    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!

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