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


  1. Posted February 17, 2014 at 11:29 AM | Permalink

    Yum! I love great soups, especially for lunch all through the week. I have some chorizo right now, I may make this soon!

  2. Posted February 17, 2014 at 1:44 PM | Permalink

    I have a bit of a soup obsession, love your changes.

  3. Danielle
    Posted February 17, 2014 at 10:32 PM | Permalink

    I just made this soup for dinner, it was amazing!! However I made a few changes. I did not use the bell peppers because I didn’t have them, added about 4 tbsp of cream cheese, and did not use the cilantro (although I’m sure it would have been delicious). I also used red potatoes because they tend to hold together very well. The soup wasn’t very thick but it was still perfect!

    • Posted February 17, 2014 at 11:14 PM | Permalink

      Glad you enjoyed it! Red potatoes don’t have as much starch, so that’s why it may not have been as thick. As I mentioned in the post, you can also mash them a bit to help thicken the consistency.

  4. Brenda Dingwall
    Posted February 18, 2014 at 9:20 PM | Permalink

    I made a vegetarian , gluten free version of this. I used butter and a few drops of chipotle tabasco sauce instead of the bacon, vegetable broth instead of chicken broth, and one can of regular corn and one of creamed corn instead of creamed corn instead of the flour and frozen corn. In place of the bacon bits I used crushed Doritos. It was delicious….in fact, my 12-yr-old liked it so much that he chose to have leftover soup tonight instead of homemade spaghetti (his favorite…..or at least it was ;-p )

    • Posted February 19, 2014 at 7:40 AM | Permalink

      Brenda, your changes sound great! You could always use cornstarch as a thickening agent to make it gluten-free as well, as opposed to the flour. Glad the boys liked it! 🙂

  5. Posted February 22, 2014 at 10:08 PM | Permalink

    I flat out love soup. As a kid I like it well enough, but couldn’t understand who would want just one dish for a meal. How boring. Now just looking at the picture makes me salivate. Nicely seasoned recipe and a very appetizing looking picture, obviously from my comment in the preceding sentence. Laughing

  6. Posted February 26, 2014 at 7:08 PM | Permalink

    Sounds amazing. I need to make this soon.

  7. Kate
    Posted March 5, 2014 at 10:55 AM | Permalink

    What type of potatoes do you use?

    • Posted March 5, 2014 at 1:11 PM | Permalink

      Russet. But any starchy potato like Yukon Gold or even all-purpose white potatoes would be fine. I just wouldn’t use something like a red potato.

  8. Kim in MD
    Posted March 11, 2014 at 9:39 PM | Permalink

    Yum! Today it’s Spring like here in MD, but tomorrow afternoon brings a big plummet in temperatures once again. I can’t wait to try this soup!

  9. Posted September 17, 2014 at 4:50 PM | Permalink

    I was wondering if anyone has tried this recipe with cans of cream of corn instead of frozen corn? 🙂 Either way looks delicious.

    • Posted September 22, 2014 at 9:20 AM | Permalink

      I like the crunch of the frozen corn. Cream of corn can tend to be kind of mushy.

  10. Posted November 23, 2015 at 12:35 PM | Permalink

    1 onion, in an entire batch of soup, is too much? You guys sound like a bunch of little kids. Probably should just stick to chicken tenders.

    • Marianna
      Posted May 2, 2017 at 4:55 PM | Permalink

      I’m a new visitor searching for a recipe…but because of this response I won’t be visiting your blog again. She posted her honest review and got a mean and snarky reply! I don’t care for onions either…so I guess that makes me a little kid who only likes chicken tenders? Unbelievable.

  11. Devin
    Posted February 22, 2016 at 6:21 PM | Permalink

    I enjoyed the soup as is, but the second time I cooked it I added some jalapenos and black beans. It was delicious both ways. I served it with southwestern style croutons on top, too.

  12. Brian
    Posted August 19, 2017 at 7:37 PM | Permalink

    Fantastic, just finished and made with fresh British Columbia corn, will definitely make again.

  13. Teresa Salazar
    Posted October 13, 2018 at 3:35 PM | Permalink

    I love soups that begin with bacon and onions. I am trying this tonight. Looking forward to it!

  14. Teresa Salazar
    Posted October 14, 2018 at 10:58 PM | Permalink

    I was searching for a potato corn chowder recipe. When I came to this one my dear h was over. When a soup recipe starts with rendering day from bacon and then sauteing onions in that fat, you know is it is a winner! This soup was absolutely delicious ?. I did use the masher to get the soup to thicken up and adding the pepper jack cheese made it incredible! I also added the bacon back into the soup instead of just on top. My husband definitely wants me to make it again.

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