Kitchen notes · a little help before you start

Southwest Corn Chowder

Name: Southwest Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 4 ears corn on the cob (or 1 15-ounce can yellow corn, drained) (Source: 4 ears corn on the cob (or 1 15-ounce can yellow corn, drained)); 2 tablespoons + 2 tablespoons butter (Source: 2 tablespoons butter; Source: 2 tablespoons butter); 1 pound baby gold potatoes (quartered) (Source: 1 pound baby gold potatoes (quartered)); 1 tablespoon minced garlic (Source: 1 tablespoon minced garlic); ½ each yellow onion (diced) (Source: ½ yellow onion (diced)); 2 cups chicken broth (I used low sodium) (Source: 2 cups chicken broth (I used low sodium)); 4 cups half and half (I used Fat Free) (Source: 4 cups half and half (I used Fat Free)); 2 teaspoons salt (to taste) (Source: 1-2 teaspoons salt (to taste); upper source range endpoint used for shopping.); ½ teaspoon cracked black pepper (or to taste) (Source: ½ teaspoon cracked black pepper (or to taste)); ½ teaspoon chili powder (chipotle chili powder if you have it!) (Source: ½ teaspoon chili powder (chipotle chili powder if you have it!)); 1 each 8-ounce cans diced green chiles (including liquid) (Source: 1 8-ounce cans diced green chiles (including liquid)); 2 tablespoons flour (Source: 2 tablespoons flour); 1 cup heavy cream (Source: 1 cup heavy cream)

Southwest Corn Chowder is made with corn on the cob, chicken broth, and baby gold potatoes.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 6
Ingredients: 13 listed

Make it part of your week

Estimating…

Main courseSoupsAmericanPrep: 15 minutes or lessTotal: 30 minutes or lessSoups & stews

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Soups · Soups & stews

A few quick notes

1. Prepare the first additions

Set out the ingredients needed for the first cooking step.

2. Prepare the sauce additions

Have the sauce liquid ready for the addition described in the method.

3. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Get to know the ingredients

corn on the cob (or 1 15-ounce can yellow corn, drained)

In the method: Grill corn for 8-10 minutes, turning throughout until slightly charred on edges and corn is tender. (If using canned corn, saute in a skillet with 1 teaspoon oil in a pan over medium-high heat…

baby gold potatoes (quartered)

In the method: Add potatoes, garlic, and onions and saute for 3-4 minutes until onions are translucent and tender.

minced garlic

In the method: Add potatoes, garlic, and onions and saute for 3-4 minutes until onions are translucent and tender.

The last little job

Finish as directed

Serve with fresh cilantro if desired.

A little more help as you go

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

A few questions you might have

What should I prepare first?

Set out the grill, skillet, and pot. Start with this step: Grill corn for 8-10 minutes, turning throughout until slightly charred on edges and corn is tender. (If using canned corn, saute in a skillet with 1 teaspoon oil in a pan over medium-high heat til…

Which preparation step should I plan for?

Set out the ingredients needed for the first cooking step.

What check should I look for as it cooks?

Stir in chicken broth, bring to a boil for 5-10 minutes until potatoes are fork-tender.

Is there another preparation step to plan for?

Follow the simmering heat, timing and finish checks that are given.

Additional recipe notes

Make it spicy : stir in 1/2-1 teaspoon crushed red pepper flakes. Make it cheesy : stir in 1/2-1 cup shredded cheddar or pepperjack cheese.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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