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.
Servings Prep Time
8cups 20minutes
Cook Time
30minutes
Servings Prep Time
8cups 20minutes
Cook Time
30minutes
Ingredients
For the Chowder
  • 1tablespoon olive oil
  • 6cups canned corn kernels
  • 1-pound red potatoescubed
  • 1 red onionchopped
  • 1 red bell pepperchopped
  • 2 celery stalkschopped
  • 1/2teaspoon Saltdivided
  • 1/4teaspoon black pepper
  • 1/2teaspoon chili powder
  • 2 garlic clovesminced
  • 4cups vegetable broth
  • 2cups water
  • 1 bay leaf
  • 2tablespoons buttercubed
  • 1/2bunch Fresh cilantrochopped
  • 1/4cup plain greek yogurt
  • 1tablespoon lime juice
  • 1/4cup shredded cheddar cheese
  • 1teaspoon cornstarch
  • 1teaspoon water
For the Croutons
  • 4slices white breadcubed
  • 1/4cup butter
  • 1tablespoon olive oil
  • 1teaspoon garlic powder
  • 1/2teaspoon Salt
  • 1/2teaspoon black pepper
  • 1/2teaspoon 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.