Southwestern Corn Chowder is a warm and comforting easy to make vegetarian soup that’s got a little spicy kick from the chipotle and poblano peppers. It’s filled with veggies, and it’s a great meal the whole family will love.
Heat the oil in a large stockpot over medium heat. Add the chopped poblano pepper, chopped red bell pepper, chipotle, cumin, thyme, oregano, and garlic powder, and sauté for 5 to 7 minutes, or until the peppers become soft.
Stir in the flour, and cook for 1 minute. Slowly stir in the milk and vegetable broth, scraping up any browned bits from the bottom of the pan as you stir.
Add the potatoes and carrots, and bring the mixture to a boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
Stir in the frozen corn and the cream-style corn. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve with lime wedges and cilantro for garnish.
Notes
If you have leftovers that have been refrigerated and reheated, you may need to thin them with a little extra broth or water, as the soup tends to thicken up in the refrigerator.