Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn. I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.
I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream. You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!
Corn Selection & Preparation Tips
Because great corn is key to making great corn chowder! Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on. How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. If you can’t find fresh corn or want to save a few minutes: Use frozen corn, which tastes much nicer than canned corn. Rinse off any frost on the kernels first, then add them to the pot as directed.
Watch How to Make Southwestern Corn Chowder
Corn Chowder Serving Suggestions
You could count a big bowl of chowder as a light meal. Or serve smaller portions on the side. This chowder goes well with green salads, sandwiches and quesadillas, and simple vegetable sides. Here are a few nice options:
10-Minute Quesadillas Arugula and Wild Rice Salad with Zippy Lemon Dressing Erin’s Peach and Avocado Green Salad Favorite Green Salad with Apples, Cranberries and Pepitas Favorite Grilled Cheese Sandwich Perfect Roasted Green Beans Quick Collard Greens
More Fresh Corn Recipes to Enjoy
The Best Grilled Corn on the Cob Elote (Mexican Street Corn) Fresh Corn Salsa Garden-Fresh Corn Salad Succotash
More Cozy Fall Soups & Stews
Best Lentil Soup Classic Tomato Soup (Lightened Up!) Broccoli Cheese Soup Homemade Vegetarian Chili Spicy Black Bean Soup
Please let me know how your chowder turns out in the comments! I love hearing from you.
**Crème fraîche or sour cream: I like crème fraîche because it does not curdle when stirred into hot soup. I use the Vermont Creamery brand and typically find it near the goat cheese. If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup. Make it dairy free/vegan: Omit the butter. I’ve heard from some commenters who love it without any additional creaminess. Or for results closest to the soup as shown, use my vegan sour cream in place of the crème fraîche—it works great! You might enjoy garnishing individual servings with an additional dollop of vegan sour cream on top.
