Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Hearty Southwestern Corn Chowder Be the first to rate & review! Poblanos, cumin, and cilantro boost the flavor of this creamy corn chowder. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 2, 2024 Rate PRINT Share Close Prep Time: 20 mins Cook Time: 55 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 2 quarts Our corn chowder recipe is creamy, hearty, and loaded with Southwestern-inspired flavors thanks to the addition of poblano peppers, ground cumin, and cilantro. Yukon potatoes lend plenty of heft, while a cup of heavy cream added toward the end contributes silky richness. You'll need three cups of corn kernels for this recipe. For the best, sweetest flavor, use fresh corn if you can find it, but you can also use frozen kernels in a pinch. This chowder works equally well served in smaller portions as a starter or in larger bowls as an entrée, served with blue corn tortilla chips for dipping. Garnish the chowder with crispy bacon and chopped cilantro, and serve with your favorite hot sauce. 20 Hearty Soups to Serve for Dinner Ingredients for Southwestern Corn Chowder Corn: We highly recommend using fresh corn for this recipe as it will contribute the best flavor to your chowder. That said, we know that's not always possible, so feel free to swap in frozen kernels instead. While you don't need to thaw frozen corn completely before adding it to the pot, do give it a quick rinse to remove any ice crystals first. If you're using fresh corn, here's how to easily remove kernels from the cob: Stand the ear up in a large bowl and use a sharp knife to cut straight down, letting the bowl catch all the kernels for you. Bacon: After crisping up the bacon, you'll use its rendered fat to cook the vegetables, which gives this chowder its smoky and savory depth. If you prefer to skip the bacon and keep the dish meat-free, add a tablespoon of olive or vegetable oil to the pot instead. Poblano pepper: Poblano peppers have a mild spiciness and subtle fruity flavor. When shopping, look for shiny, firm peppers that feel heavy for their size. Like bell peppers, they contain ribs and seeds that you'll want to discard first. Yukon potatoes: These waxy yellow potatoes are ideal for soups and chowders as they hold their shape better than russets and won't become mushy as they cook. For a more rustic texture, you can leave the skin on. Feel free to swap in red-skinned potatoes instead. Heavy cream: We love the richness that heavy cream adds to this soup, but you can use light cream or even half-and-half for a lighter option. To make this soup dairy free, simply swap in an unsweetened non-dairy creamer instead. Ingredients 4 ounces bacon (5 or 6 slices), cut into ½-inch pieces 1 medium onion, cut into ½-inch cubes 1 large carrot, cut into ½-inch cubes 2 celery stalks, cut into ½-inch cubes 1 fresh small poblano chile, seeded and cut into ¼-inch dice Coarse salt ½ teaspoon ground cumin Freshly ground pepper Pinch of cayenne pepper 1 cup dry white wine 1 pound Yukon gold potatoes, peeled and cut into ½-inch cubes 5 cups homemade or low-sodium storebought chicken or vegetable stock 3 cups fresh corn kernels (about 6 ears) 1 cup heavy cream ¼ cup chopped fresh cilantro, plus more for garnish Hot sauce, such as Tabasco (optional) Directions Cook bacon; remove with slotted spoon: Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain. Cook onion, then add carrot, poblano and celery; season: Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Increase heat and add wine; add potatoes and stock and simmer gently: Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 20 minutes. Stir in corn and cream, then add cilantro; garnish soup and serve: Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired. Storing and Reheating Leftover chowder can be refrigerated in an airtight container for up to four days. Reheat chowder gently on the stovetop or in the microwave. More Corn Chowder Recipes to Try: Summer Corn Chowder Lobster and Corn Chowder Corn Chowder Chicken and Corn Chowder Summer Smoked-Salmon Chowder Corn and Butternut Squash Chowder Originally appeared: Martha Stewart Living, August 2004 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.