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A creamy, comforting chowder packed with sweet corn, smoky bacon, and roasted green chiles. This Southwestern classic is hearty enough for a main meal and comes together in under an hour.
For 4 servings
Cook Bacon and Sauté Aromatics
Create the Chowder Base
Simmer the Potatoes
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A creamy, comforting chowder packed with sweet corn, smoky bacon, and roasted green chiles. This Southwestern classic is hearty enough for a main meal and comes together in under an hour.
This southwest recipe takes 45 minutes to prepare and yields 4 servings. At 556.87 calories per serving with 14.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Finish the Chowder
Serve and Garnish
Omit the bacon and use 2 tablespoons of butter to sauté the onions. Substitute vegetable broth for the chicken broth.
Use hot green chiles instead of mild or medium. You can also add 1 finely diced jalapeño along with the onion for an extra kick.
Stir in 1-2 cups of shredded rotisserie chicken or cooked shrimp during the last 5 minutes of cooking.
Replace the heavy cream with half-and-half or whole milk for a chowder with less fat. Note that the consistency will be slightly thinner.
The potatoes and corn in this chowder are excellent sources of complex carbohydrates, which provide a steady release of energy to keep you fueled.
Green chiles are packed with Vitamin C, a powerful antioxidant that helps support a healthy immune system and protect cells from damage.
Corn is a good source of dietary fiber, which is essential for promoting digestive health, regulating blood sugar levels, and maintaining a feeling of fullness.
A 1.5-cup serving of this chowder contains approximately 550-650 calories, depending on the specific ingredients used, such as the fat content of the bacon and cream.
This chowder is a hearty and comforting meal. While it contains beneficial nutrients from vegetables like corn and potatoes, it is also high in calories, fat, and sodium due to the bacon and heavy cream. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can make this chowder gluten-free. Replace the all-purpose flour with a gluten-free all-purpose blend or use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) to thicken the soup at the end.
Absolutely. The chowder's flavor often improves the next day. You can prepare it completely, let it cool, and store it in the refrigerator. Reheat gently on the stovetop.
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally. Avoid boiling. The chowder will thicken upon cooling, so you may want to add a splash of broth or milk to reach your desired consistency.
Chowders with dairy and potatoes can sometimes have a grainy texture after freezing and thawing. For best results, you can freeze the soup base before adding the heavy cream. Thaw, reheat, and then stir in the cream before serving.