Southwestern Corn Chowder

READY IN: 30mins
Recipe by Dreamer in Ontario

This is a recipe from Simply in Season and features fresh veggies that are available locally in the summer. You can add one or a combination of cooked black beans, lima beans and chopped, cooked chicken. If you have grilled corn available it'll add a lovely smoky flavour.

Top Review by jenne

Simple, healthy and delicious. I did add some cumin and some oregano to add the Mexican flare (since hubby doesn't like the cilantro and I needed to add some other flavors). Can't wait to eat this for dinner tonight! And then tomorrow I am going to add some black beans I made from scratch and some chicken breast for a totally different meal later in the week :) Made for our Veggie VIP. . .thanks for posting!

Ingredients Nutrition


  1. Add olive oil to soup pot and saute chopped onion until soft.
  2. Add corn and broth and cook for 10 minutes.
  3. Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
  4. Blend until smooth and return puree to pot.
  5. Heat until almost boiling.
  6. Stir in red pepper and tomato.
  7. Heat for 1 minute.
  8. Immediately before serving, squeeze lime into soup and top with cilantro.
  9. Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.

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