Southwest Potato Corn Chowder- By Kitchen Kimberley
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Southwest Potato Corn Chowder- By Kitchen Kimberley


  • 2 tbsp. butter
  • 1/2 c. finely chopped onion
  • 1/2 c. finely chopped red bell pepper
  • 1/4 c. butter
  • 1/4 c. all‐purpose flour
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground white pepper
  • 2 c. half‐and‐half
  • 2 c. chicken broth
  • 1 tsp. dried chives
  • 2 c. frozen hash brown potatoes, thawed
  • 1 (11 oz.) can Mexican‐style corn, drained
  • 2 c. grated Pepper Jack cheese


  1. In a large stockpot over medium‐high heat, melt 2 tbsp. butter; saute onion and red bell
  2. pepper in melted butter until tender, about 5 minutes. Add 1/4 c. butter and garlic to pot and stir until butter is melted.
  3. Reduce heat to medium, add flour, ground cumin and white pepper; cook for 3
  4. minutes, stirring constantly. Stir in the half‐and‐half; bring to a simmer, and cook, stirring occasionally, until mixture
  5. is thickened. Slowly add chicken broth and simmer for 5 minutes.
  6. Add the chives, potatoes and corn; reduce heat to low and simmer for 10 minutes.
  7. Add the grated cheese, and stir until melted and smooth. Enjoy!