Southwestern Corn Chowder

Southwestern Corn Chowder

Southwestern Corn Chowder

NOTE: The reason for cutting the jalapeno in half and removing before blending is simply because it will turn the soup a brown color if you don’t do it this way. Also, it adds a nice fleck of green throughout the soup.
Course: Soup
Keyword: Corn, Soup
Author: Mrs. Plant


  • Pressure Cooker
  • High-Speed Blender


  • 4 cups frozen corn divided
  • 1 large onion cut into large chunks
  • 4 garlic cloves crushed
  • 1/2 red pepper pepper chopped
  • 1/2 yellow bell pepper chopped
  • 1 jalapeno cored, seeds removed, cut in half lengthwise
  • 1 small can of mild chopped green chiles
  • 1/2 t chili powder
  • 3/4 salt more or less to taste
  • 1 t liquid smoke
  • 3-4 cups low-sodium vegetable broth
  • Fresh baby spinach chopped (optional)
  • Cilantro chopped (for garnish)


  • Place 3 cups of frozen corn, onion, garlic, jalapeno halves, red and yellow bell peppers, green chiles, chili powder, salt, liquid smoke, and 3 cups of broth into the pressure cooker. Cook on HIGH pressure for 4 minutes with QUICK RELEASE. Remove the jalapeno halves; set aside and let them cool. Chop finely when they are cooled. In the meantime, place the soup (in batches if necessary) into a high-speed blender and blend until smooth and creamy. Return the blended soup to a large pot or back into the pressure cooker pot. Add in the chopped jalapeno and 1 more cup of frozen corn. If desired, add greens in now to wilt. Set the pressure cooker to WARM, and cover the top. Let it simmer for another 10 or so minutes before serving. Add chopped cilantro for garnish.

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