Southwestern Corn Chowder
In my Corn Chowder I add a little extra zip to the recipe. Two types of chilies add just the right amount of heat to take this one over the top.
In my Corn Chowder I add a little extra zip to the recipe. Two types of chilies add just the right amount of heat to take this one over the top.
- salt and pepper to taste
- 1 medium yellow onion diced
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup frozen corn
- 3 slices bacon
- 3 medium size yukon gold potatoes diced
- 2 cans corn cream style
- 1 whole chipotles, canned in adobo sauce finlely chopped
- 1 can (4 oz) diced green chilies
- 32 ounces chicken broth
- 3 tablespoons masa or corn meal
- Carbohydrate 44.14697725112 g
- Cholesterol 63.124375 mg
- Fat 26.29335462668 g
- Fiber 4.10647509002686 g
- Protein 8.59395671648 g
- Saturated Fat 14.55604264784 g
- Serving Size 1 1 Serving (459g)
- Sodium 565.068558832 mg
- Sugar 40.0405021610931 g
- Trans Fat 2.04422668044 g
- Calories 427 calories
Step-by-step
- In a large pot, cook the bacon over medium heat until crisp, then remove and chop.
- Add the butter and diced yellow onion to the bacon fat, cooking until the onions are translucent.
- Stir in the diced Yukon gold potatoes, chicken broth, cream-style corn, frozen corn, diced green chilies, and finely chopped chipotle pepper in adobo sauce.
- Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
- Whisk in the heavy cream and masa or cornmeal to thicken the chowder, and season with salt and pepper to taste.
- Serve warm, garnished with the crispy chopped bacon.
Starchy soups containing dairy and potatoes actually improve after twenty-four hours in the refrigerator as the starches fully hydrate and bind the liquid base. Letting the pot sit overnight allows the smoky heat from the chipotle and the earthy sweetness of the corn to integrate completely. When storing this batch, keep it in an airtight container for up to four days at a temperature below 40 degrees Fahrenheit. Reheating requires gentle, low heat on the stovetop to prevent the heavy cream from breaking or separating under high temperatures.
Transforming leftover chowder into an entirely new meal requires very little effort when using the thick base as a sauce. Reducing the liquid amount slightly yields a hearty casserole sauce or a robust filling for baked winter squashes. Thinning the mixture with an extra cup of warm chicken broth creates a lighter vegetable chowder if the texture feels too dense after refrigeration. Adding fresh lime juice right before serving cuts through the rich dairy fats and revives the muted flavors of the stored chilies.
Pairing this soup effectively relies on balancing its heavy, starchy weight with bright, acidic accompaniments. A crisp slaw dressed heavily in lime juice provides a sharp textural contrast to the soft potatoes and tender corn kernels. Cornbread baked in a preheated cast iron skillet offers a complementary grain element without adding competing flavors to the bowl.
Freezing this specific recipe presents structural challenges due to the heavy cream and Yukon Gold potato components. Dairy tends to grain and separate when subjected to freezing temperatures, while frozen potatoes turn mealy once thawed. Consuming the entire batch within the four-day refrigeration window guarantees optimal texture and flavor preservation.
