This Southwestern Corn and Cheese Chowder is the ultimate comfort food for chilly evenings. The base features tender sweet potatoes simmered in chicken broth and a Mexican beer, which adds a subtle maltiness and depth to the soup. Crispy bacon provides a smoky crunch, while creamed corn and green chiles bring authentic southwestern heat and sweetness. The broth is enriched with milk and heavy cream, then finished with generous amounts of melted Monterey Jack cheese for a luxurious, velvety texture. It’s hearty enough to be a main course yet light enough to serve as a starter. Garnished with fresh cilantro and diced cheese, this chowder balances creamy richness with zesty spice. Perfect for family dinners, potlucks, or meal prep, it freezes well and tastes even better the next day.
Southwestern Corn And Cheese Chowder
Description
This Southwestern Corn and Cheese Chowder is the ultimate comfort food for chilly evenings. The base features tender sweet potatoes simmered in chicken broth and a Mexican beer, which adds a subtle maltiness and depth to the soup. Crispy bacon provides a smoky crunch, while creamed corn and green chiles bring authentic southwestern heat and sweetness. The broth is enriched with milk and heavy cream, then finished with generous amounts of melted Monterey Jack cheese for a luxurious, velvety texture. It&# 226;ÂÂs hearty enough to be a main course yet light enough to serve as a starter. Garnished with fresh cilantro and diced cheese, this chowder balances creamy richness with zesty spice. Perfect for family dinners, potlucks, or meal prep, it freezes well and tastes even better the next day.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, the 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 potato mixture aside.
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Meanwhile, cook the bacon in a large stockpot over medium heat until crisp.
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Remove the bacon with a slotted spoon and drain on paper towels; once cool, chop or crumble it.
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Add the chopped onion and minced garlic to the bacon fat remaining in the pot.
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Sauté over medium-high heat until the onion is quite soft, about 10 minutes.
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Add the sweet potatoes with their cooking liquid to the onion and garlic mixture.
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Stir in the remaining 3 cups of chicken broth.
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Add the creamed corn and diced green chiles to the soup.
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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 to blend flavors.
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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 under the soup to low.
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Add the shredded cheese, stirring constantly just until melted.
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Season the soup with salt to taste and stir in the chopped fresh cilantro.
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Ladle into bowls and top each serving with a tablespoon of the diced cheese and crumbled bacon.
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 vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for extra umami.
If you prefer a thicker chowder, mash some of the sweet potatoes against the side of the pot before adding the liquids.
Storage: Let the chowder cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. The soup may thicken upon cooling; simply add a splash of milk or broth when reheating to reach desired consistency.
Variation: Try adding a handful of spinach or kale at the very end for a boost of greens.
