Southwestern Cheesy Corn Chowder

⏱ 50 mins 🍽 6-8 serving(s) 🏷 Chowders

This rich and spicy chowder combines ground turkey with a colourful mix of vegetables including sweet potatoes, bell peppers, and corn. Simmered in a creamy, cheesy broth with chipotle and adobo sauce, it delivers a satisfying Southwestern flavour. The recipe yields a comforting meal for a group, with most of the preparation time dedicated to chopping the fresh ingredients. It's a complete, one-pot dish perfect for a cosy dinner.

Southwestern Cheesy Corn Chowder

Ingredients

  • 3 tablespoons butter, divided
  • 1 lb ground turkey
  • 1 garlic clove, minced
  • 1 medium onion, chopped
  • 1 cup zucchini, chopped
  • 1 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1 1/2 cups raw potatoes, cubed
  • 1 cup raw sweet potato, cubed
  • 1/2 cup frozen green pea
  • 1 cup frozen corn
  • 3 tablespoons flour
  • 3 1/2 cups chicken stock
  • 2 chipotle chiles, minced, plus
  • 2 teaspoons adobo sauce
  • 2 cups half-and-half cream
  • 1 teaspoon fresh sage, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup longhorn cheese or 1 cup cheddar cheese, grated
  • 1 lb Velveeta cheese or 1 lb processed cheese, cubed

Method

  1. Prepare all vegetables by cutting them into pieces of a similar size, around 1/2 inch, to ensure even cooking.
  2. Melt 2 tablespoons of butter in a large soup pot and cook the ground turkey until browned.
  3. Stir in the minced garlic and cook briefly until fragrant.
  4. Add the chopped onion, green and red bell peppers, and zucchini, cooking for a few minutes until softened.
  5. Mix in the remaining 1 tablespoon of butter and the flour.
  6. Pour in the chicken stock, then add the peas, corn, both types of potato, salt, sage, minced chipotle peppers, adobo sauce, and black pepper.
  7. Increase the heat to bring the mixture to a boil, then lower it to maintain a gentle simmer.
  8. Place a lid on the pot and allow the soup to cook for approximately 25 minutes, or until all vegetables are tender.
  9. Carefully ladle about 2 cups of the hot soup into a separate bowl. Gradually whisk the half-and-half cream into this portion to temper it.
  10. Slowly pour this creamy mixture back into the main pot, stirring constantly as you combine it.
  11. Add the grated longhorn or cheddar cheese and the cubed processed cheese, stirring until the cheeses have fully melted and the chowder has thickened.
  12. Taste the finished chowder and adjust the seasoning with more salt or pepper if desired.

Nutrition (per serving)

Sodium1828900 mg

Recipe details

CategoryChowders
AuthorSusie D