Southwest Potato & Corn Chowder

I haven’t been able to stop thinking about this soup since I made it two weeks ago. I thought a potato corn chowder sounded great, and remembered  a poblano potato soup my friend Katie had posted. I didn’t have any poblanos on hand, but I did have a couple bell peppers. So I went with that, added a little bit more corn, and topped with some cilantro before serving for a Southwestern twist.

I used bacon this time around, but I’m thinking that chorizo might be a nice addition and spice it up even more – so I’m looking forward to trying that rendition next time. The tender potatoes and sweet corn, along with the colorful peppers made for a perfect marriage of flavor. And the cilantro on top was just the bright, fresh kick that it needed.

It was reminiscent of my favorite Loaded Baked Potato Soup – but much lighter in flavor without the addition of a bunch of sour cream. We all went back for seconds the first night I made it, and Andrew even went back for a third bowl. I enjoyed leftovers for lunch the majority of the rest of the week – and it was one of those things that I was very sad when it was finally gone. It’s definitely going to be making an appearance on our menu again very soon!

Source: adapted from So Tasty, So Yummy

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