Awesome Southwest Corn Chowder
Submitted by sinsationkat
Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
60 minSouthwest corn chowder is a two-stage soup that gives you the best of both worlds, a silky pureed base and a separate fold-in of crisp blanched vegetables that keep their snap. Three quarters of a cup of corn is reserved up front, the rest goes into the cream-and-stock base that gets pureed smooth in the blender.
The sweat-not-brown move on the corn and onions is critical. Color in the pan turns the chowder darker and muddies the bright corn flavor.
Poblano and serrano peppers bring two layers of heat, the poblano contributes a smoky body and the serrano adds the sharper bite. Lime juice at the end pulls everything bright and prevents the cream from feeling heavy on the palate.
The second stage is a quick stagger-blanch of potato, jicama, peppers, and the reserved corn so everything finishes at the same time. The jicama is the surprise here, it stays crunchy even when warm, giving the smooth soup an unexpected pop.
Finish with chopped cilantro and serve right away. The whole soup can be made a day ahead but reheat gently, do not boil, or the cream will break.
Chef Tips
- Cut the corn off the cob into a deep bowl to catch the milk, that liquid carries more flavor than the kernels alone.
- Blanch the vegetables in seasoned water in the order listed, hardest first, softest last.
- Blend the base in batches with the lid vented, hot cream-based soups expand explosively under pressure.
- Adjust serrano amount to your heat tolerance, one chili gives gentle warmth and two delivers real fire.
Variations
- Stir in shrimp or lump crab in the final fold-in for a seafood Southwest chowder.
- Swap heavy cream for half cream and half evaporated milk for a lighter pour.
- Garnish with crumbled queso fresco and a drizzle of chili oil for a more pronounced Mexican profile.
Ingredients
Directions
Shuck corn, remove silk, and cut kernels from cob.
Set aside ¾ cup.
Heat oil in a heavy saucepan over medium heat.
Stir in remaining corn kernels and onions.
Sauté for about 10 minutes or until onions are soft and juices have cooked down.
Do not brown.
Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.
Bring to a boil, stirring frequently.
Reduce heat and simmer for 20 minutes.
Stir in cream.
Return soup to a simmer and cook for about 5 minutes until slightly reduced.
Remove from heat.
Pour soup into a blender and blend until very smooth.
Season to taste with salt and lime juice.
Set aside and keep warm.
Fill a large pot three-quarters full with water.
Bring to a boil.
Season lightly with salt.
Add potato and cook for 2 minutes.
Add reserved ¾ cup corn kernels and cook for 2 minutes.
Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.
Drain vegetables and immediately fold into warm soup.
Pour equal portions into six warm soup bowls.
Sprinkle an equal amount of chopped cilantro on each and serve immediately.
The entire soup may be made up to one day in advance.
Reheat, but do not cook, just before serving.
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