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Southwestern Cheesy Corn Chowder
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2 tablespoons Land O Lakes® Butter

1 large (1 cup) onion, chopped

2 ribs (3/4 cup) celery, chopped

1 small (1/2 cup) red bell pepper, chopped

1 large potato, unpeeled, chopped

1 jalapeño pepper, seeded, finely chopped

3 cups frozen whole kernel corn, thawed

1 (14.5-ounce) can low sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1 cup milk

2 tablespoons corn starch

2 tablespoons chopped fresh cilantro


1 cup shredded Cheddar cheese

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan over medium heat until sizzling; add onion, celery, bell pepper, potato and jalapeño pepper. Sauté, stirring occasionally, 2-3 minutes or until vegetables are softened.

  2. STEP 2

    Stir in corn, chicken broth, tomatoes, chili powder, salt and cumin. Cook over medium-high heat 6-9 minutes or until mixture comes to a full boil.

  3. STEP 3

    Reduce heat to low. Cover; cook 15-18 minutes or until potato is fork tender.

  4. STEP 4

    Stir 2 tablespoons milk into cornstarch in bowl until smooth; stir in remaining milk. Stir milk mixture into soup. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Stir in cilantro.

  5. STEP 5

    Ladle into individual serving bowls. Top each serving with 2 tablespoons cheese.

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