Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.
I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.
I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.
You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!
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