A bowl of southwest summer corn chowder with potatoes and peppers.

Southwest Summer Corn Chowder

  • Author: RebeccaBlackwell
  • Total Time: 60 minutes
  • Yield: 6 servings


  • 4 poblano peppers
  • 4 cups of sweet corn (46 ears, depending on their size)
  • 12 oz (1 lb) thick cut bacon
  • 1 large yellow onion, peeled and chopped
  • 2 red bell peppers, stems and seeds removed and chopped into 1/2-inch pieces
  • 2 tsp minced garlic
  • 2 tsp dried oregano
  • 1 tsp granulated sugar
  • 5 cups chicken or vegetable broth
  • 1 cup enchilada sauce (*see note)
  • Salt and pepper (to taste)
  • 24 oz (1 & 1/2 lbs) small new potatoes, scrubbed
  • 1/21 cup cream (to taste)
  • 1 cup fresh cilantro, chopped


  1. Place a rack in the top third of your oven and preheat the broiler. Lay the poblano peppers on a foil-lined baking sheet and place them under the broiler. Roast until the skins of the peppers are almost completely blackened. Turn them over to blacken the other side. Remove the peppers from the oven, dump them into a bowl and cover the bowl with a kitchen towel. Let cool, then peel off the blackened skins and remove the seeds. Chop the peppers and set aside.
  2. Husk the corn and use a sharp knife to slice it from the cob. Heat a skillet over high heat until a drop of water sizzles and evaporates almost immediately. Add the corn to the skillet and sauté until the kernels are about 50% blackened. Dump the corn out onto a plate or a bowl and set aside.
  3. Cut the bacon into 1-inch pieces. Heat a large, heavy bottomed saucepan or dutch oven over medium heat. Add the bacon and cook, stirring frequently, until the bacon is crisp. Use a slotted spoon to remove the bacon from the pan to a plate lined with paper towels. Remove all but about 1 tbsp of bacon fat from the pan and return the pan to the burner.
  4. Add the chopped onion to the pan and cook, stirring frequently, until it’s soft and translucent. Add the chopped bell peppers, minced garlic, oregano, and sugar. Cook, stirring constantly 1 minute longer.
  5. Add the broth, enchilada sauce, and about 1 tsp salt and pepper to the pan. Turn the heat to high and bring to a boil. Add the potatoes, lower the heat to medium-low, cover and let simmer until the potatoes are fork tender.
  6. Taste the broth for seasoning and add more salt and pepper if desired.
  7. Add the poblano peppers, corn, and 1/2 cup cream to the soup. Stir to combine, taste and add up to 1/2 cup more cream if desired. Stir in the bacon and chopped cilantro.


For the Enchilada Sauce, use canned or frozen, – OR make a batch from scratch, which is seriously easy and sooooooo tasty. Follow the instructions for Homemade Enchilada Sauce in this recipe for Baked Enchiladas. The recipe makes quite a bit of enchilada sauce; either make a full batch of sauce and freeze what you don’t use in this soup, or make a half batch. Even making a half-batch you’ll have some left over. If you’re making this chowder as a part of Summer Meal Plan #3, you’ll use that leftover sauce later this week to make Black Bean Tostadas with Enchilada Cream.

Keywords: chowder, corn chowder, potato chowder, soup recipe, summer soup