This Southwestern Corn & Cheese Chowder is a hearty, comforting soup that balances the natural sweetness of roasted sweet potatoes with the savory kick of bacon and green chiles. The broth is enriched with milk and cream, creating a luxurious texture that clings to every spoonful. A generous amount of Monterey Jack cheese melts into the soup, adding a smooth, cheesy finish, while fresh cilantro provides a bright, herbal contrast. Perfect for chilly evenings or as a satisfying side dish, this chowder brings together bold Mexican-inspired flavors with classic comfort food appeal. It’s simple to prepare, making it an ideal weeknight meal or potluck contribution.
Southwestern Corn & Cheese Chowder
Description
This Southwestern Corn & Cheese Chowder is a hearty, comforting soup that balances the natural sweetness of roasted sweet potatoes with the savory kick of bacon and green chiles. The broth is enriched with milk and cream, creating a luxurious texture that clings to every spoonful. A generous amount of Monterey Jack cheese melts into the soup, adding a smooth, cheesy finish, while fresh cilantro provides a bright, herbal contrast. Perfect for chilly evenings or as a satisfying side dish, this chowder brings together bold Mexican-inspired flavors with classic comfort food appeal. It&# 226;ÂÂs simple to prepare, making it an ideal weeknight meal or potluck contribution.Ingredients
Directions
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Cut the sweet potatoes into 1/2-inch cubes.
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Place the sweet potatoes, 3 cups of chicken broth, beer, cumin, and bay leaf in a medium saucepan.
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Bring to a boil, then reduce heat and simmer until the potatoes are crisp-tender, about 12-15 minutes.
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Discard the bay leaf and set the potatoes and liquid aside.
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Meanwhile, cook the bacon in a large stockpot until crisp.
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Remove the bacon and drain on paper towels; chop or crumble when cool.
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Add the onion and garlic to the bacon fat in the stockpot; sauté over medium-high heat until soft, about 10 minutes.
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Add the cooked sweet potatoes and their cooking liquid to the stockpot.
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Stir in the remaining 3 cups of broth, creamed corn, and diced green chiles.
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Season with chili powder and cayenne pepper to taste.
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Gradually stir in the milk and heavy cream.
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Simmer the soup, uncovered, for 10 minutes.
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Shred 12 ounces of the Monterey Jack cheese and cut the remaining 4 ounces into small dice.
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Reduce the heat to low and add the shredded cheese, stirring just until melted.
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Season with salt to taste and stir in the chopped cilantro.
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Ladle into bowls and top each serving with a tablespoon of the diced cheese.
Nutrition Facts
Servings 11
- Amount Per Serving
- Calories 43.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.5mg1%
- Total Carbohydrate 10.0g4%
- Dietary Fiber 1.5g6%
- Sugars 2.1g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer flavor, use homemade chicken broth. If you cannot find a Mexican bottle beer, a light lager or pale ale works as a substitute.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much.
To make this dish vegetarian, omit the bacon and use vegetable broth instead of chicken broth.
Adjust the cayenne pepper to your preferred heat level. Start with a pinch and add more if desired.
