Southwestern Corn Chowder
Recipe by Cookie + Kate · ★ 4.8 (195) · indexed by SeasonSort
50 min
Total time
8
Servings
~$1.24
Per serving · Midwest
2
In-season items
Full method & photos on Cookie + Kate
SeasonSort shows the facts — ingredients, nutrition, and cost. The recipe steps live on the source blog.
Ingredients
Cooking for
Adults 8
Kids 0
- 1 tablespoon extra-virgin olive oil
- 8 ears of fresh sweet corn, shucked in season · cheap now
- 1 pound red potatoes, cut into ¾” cubes
- 1 large red onion, chopped
- 1 poblano pepper , seeds and ribs removed, chopped
- 1 red bell pepper, chopped in season · cheap now
- 2 celery ribs, chopped
- ¾ teaspoon salt, divided, to taste
- ½ teaspoon chili powder
- 2 medium cloves garlic, pressed or minced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 2 tablespoons unsalted butter, cut into 4 pieces
- ¼ cup chopped cilantro
- ¼ cup crème fraîche or sour cream or Greek yogurt
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
- Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder
Nutrition · per serving
513
Calories
13 g
Protein
84 g
Carbs
19 g
Fat
Nutrition as published by Cookie + Kate. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Cookie + Kate.
Balance your plate
✓ Protein✓ Veggie✓ Carb
Nicely balanced — protein, veggie, and carb all covered.
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