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Southwestern Corn Chowder

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 Southwestern Corn Chowder
Recipe for the week of November 17-21, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8 cups
Ingredients
For the Chowder
  • 1 tablespoon olive oil
  • 6 cups canned corn kernels
  • 1- pound red potatoes cubed
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 2 celery stalks chopped
  • 1/2 teaspoon Salt divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 tablespoons butter cubed
  • 1/2 bunch Fresh cilantro chopped
  • 1/4 cup plain greek yogurt
  • 1 tablespoon lime juice
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon cornstarch
  • 1 teaspoon water
For the Croutons
  • 4 slices white bread cubed
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
Course Main Dish, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
8 cups
Ingredients
For the Chowder
  • 1 tablespoon olive oil
  • 6 cups canned corn kernels
  • 1- pound red potatoes cubed
  • 1 red onion chopped
  • 1 red bell pepper chopped
  • 2 celery stalks chopped
  • 1/2 teaspoon Salt divided
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 tablespoons butter cubed
  • 1/2 bunch Fresh cilantro chopped
  • 1/4 cup plain greek yogurt
  • 1 tablespoon lime juice
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon cornstarch
  • 1 teaspoon water
For the Croutons
  • 4 slices white bread cubed
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried parsley
Instructions
For the Chowder
  1. In a large pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, bell pepper, celery, salt, and chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
  2. Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
  3. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
  4. Remove the pot from the heat. Remove the bay leaf. Carefully transfer about half of the soup to a bowl and immersion blend until completely smooth. Add the butter and blend again.
  5. Pour the mixture back into the pot. Add the cilantro, Greek yogurt, and lime juice. Stir to combine. Season with black pepper.
  6. If needed, combine the cornstarch and water to create a slurry. Add into the chowder if it does not thicken.
  7. Divide the chowder into bowls and top with cilantro and cheese.
For the Croutons
  1. In a nonstick pan, melt the butter and oil together over medium heat. When the foaming subsides, add the bread cubes and toss frequently until all pieces are coated.
  2. Continue stirring until all pieces are golden brown and crisp, about 5-10 minutes. Toss the hot croutons with the seasonings until evenly distributed.