Why You’ll Love this Smoky Southwest Green Chili Corn Chowder
This chowder is the ultimate comfort food with a southwestern kick that’ll warm you from the inside out. The combination of crispy maple bacon and green chilies creates that perfect smoky-spicy balance that’s honestly impossible to resist. Can you imagine anything better on a chilly evening?
The creamy base—thickened just right with flour and milk—cradles those sweet corn kernels and melted Monterey Jack and cheddar cheeses. Trust me, it’s velvety perfection in every spoonful.
I’m particularly fond of how the cumin adds that distinctive southwestern flavor profile without overwhelming the natural sweetness of the corn. It’s hearty enough for dinner but refined enough for company.
What Ingredients are in Smoky Southwest Green Chili Corn Chowder?
This Smoky Southwest Green Chili Corn Chowder is a perfect blend of smoky, spicy, and creamy flavors that will warm you right up on a chilly evening. The combination of sweet corn, zesty green chilies, and rich cheese creates a deliciously hearty soup that’s both comforting and packed with southwestern flair. And with bacon adding that irresistible smoky element, this chowder becomes downright crave-worthy.
- 1/2 pound maple bacon, chopped
- 1 cup chopped celery
- 1 cup chopped sweet onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- 2 cups chicken broth
- 1 (14 3/4 ounce) can creamed corn
- 1 (16 ounce) package frozen corn
- 1 (7 ounce) can green chilies
- 2 cups milk
- 4-6 tablespoons flour
- 2 cups Monterey Jack and cheddar cheese blend
When shopping for these ingredients, quality really matters for a few key items. Look for real maple bacon rather than regular bacon for that distinctive sweet-smoky flavor. Fresh sweet onions (like Vidalia) will give a better flavor than standard yellow onions. And while pre-shredded cheese is convenient, I recommend buying blocks of Monterey Jack and cheddar to shred yourself—it melts much more smoothly without the anti-caking agents found in pre-packaged varieties. Feel free to adjust the amount of green chilies depending on how much heat you prefer in your chowder.
How to Make this Smoky Southwest Green Chili Corn Chowder
Start by frying 1/2 pound of chopped maple bacon until it’s perfectly crispy, which creates that irresistible smoky foundation for our chowder. Once crisp, drain off most of the drippings, leaving just about a tablespoon in the pot.
To this flavorful base, add 1 cup of chopped sweet onion and 1 cup of chopped celery, cooking them until they’re tender and translucent. At this point, you’ll want to stir in 1/2 teaspoon of garlic powder and 1/2 teaspoon of cumin to build those signature Southwest flavors that make this chowder so special.
Now comes the heart of our chowder. Pour in 2 cups of chicken broth, a 14 3/4 ounce can of creamed corn, a 16 ounce package of frozen corn, and a 7 ounce can of green chilies. This combination creates the perfect balance of sweetness from the corn with that mild, smoky heat from the chilies. For an even more authentic smoky flavor, consider roasting your corn on a smoker grill BBQ beforehand to infuse that outdoor cooking essence. Bring this mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing all those flavors to meld together.
While it’s simmering, whisk together 2 cups of milk with 4-6 tablespoons of flour in a small bowl until smooth. This mixture will thicken our chowder beautifully. Add this to the pot and stir continuously until the chowder reaches that perfect, velvety consistency. The final touch? Stir in 2 cups of monterey jack and cheddar cheese blend until completely melted, creating a rich, creamy finish that’s absolutely worth waiting for.
Smoky Southwest Green Chili Corn Chowder Substitutions and Variations
While our classic Smoky Southwest Green Chili Corn Chowder recipe is absolutely delicious as written, you might find yourself needing to make substitutions based on dietary restrictions or what’s available in your pantry.
For a vegetarian version, simply swap the bacon for smoked paprika (about 1 tablespoon) and use vegetable broth instead of chicken. Can’t find green chilies? Roasted poblanos work beautifully. For a dairy-free option, coconut milk creates a surprisingly delicious base, though it will add a subtle sweetness.
Need it gluten-free? Skip the flour and use 2 tablespoons of cornstarch mixed with cold water as your thickener. I’m particularly fond of adding a handful of black beans or diced red bell pepper for extra color and texture. Sometimes I’ll even stir in some chopped cilantro right before serving.
What to Serve with Smoky Southwest Green Chili Corn Chowder
Rounding out a meal with this hearty Smoky Southwest Green Chili Corn Chowder calls for complementary sides that balance its rich, creamy texture. I’m thinking a crisp green salad with citrus vinaigrette cuts through the chowder’s smokiness perfectly. Maybe some sliced avocado on top?
For something more substantial, warm cornbread or crusty sourdough makes ideal dipping companions. The slightly sweet cornbread, especially, echoes the corn in the chowder while providing textural contrast.
Want to lean into the Southwestern theme? Serve with blue corn tortilla chips on the side. They add that satisfying crunch factor while keeping the regional flavors consistent.
For beverages, a crisp Mexican lager or sparkling water with lime brightens everything up. Perfect for cooling that gentle green chili heat, don’t you think?
Final Thoughts
After simmering my way through this Smoky Southwest Green Chili Corn Chowder recipe, I’m convinced it deserves a permanent spot in your comfort food rotation. The combination of crispy maple bacon, sweet corn, and smoky green chilies creates a symphony of flavors that dance on your taste buds with every spoonful.
The magic happens when the cheese melts into the thickened broth, creating that irresistible creamy texture we all crave on chilly evenings. Trust me, nothing beats curling up with a steaming bowl of this southwestern comfort, watching the steam rise as you dip in your spoon.
What I love most about this chowder is its versatility. Need to feed a crowd? Double it. Want it spicier? Add more chilies. Watching calories? Use turkey bacon and low-fat milk.