Southwestern corn chowder from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 18) by Jennifer Segal

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Notes about this recipe

  • layne_2a1rdw on February 24, 2026

    Really good, added rotisserie chicken. My husband thought bacon on top would be good.

  • anya_sf on May 30, 2024

    I had 6 ears of corn to use up, which yielded more like 4 cups, making the soup especially hearty, but that was fine. Without jalapeno seeds, which I didn't add due to spice-averse diners, the soup didn't taste particularly "Southwestern", but my family still really liked it. I could see adding chili powder and possibly topping with bacon.

  • averythingcooks on July 15, 2023

    This was a very tasty & filling dinner soup. I used a mix of peppers (mostly roasted jalapenos topped up with some fresnos) and added pickled red peppadews near the end. I used 5% cream in place of the sour cream, added a handful of chopped ham and I briefly considered adding grated cheese but after a taste, we both agreed it was not necessary. It is easy to increase the heat here if you want and this will be repeated for sure.

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