"This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour." — Syd
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1 (20 ounce) can
white hominy, drained
chopped fresh marjoram
fresh thyme leaves
fresh corn kernels
roasted red peppers, drained and chopped
chopped fresh cilantro
Great recipe! I would give it 5 stars, but I made some alterations, so I don't know if the original is worth it. I added cubed chicken, used dry spices, added some cayenne pepper and a couple chicken bouillon cubes. It was great! Next time I will double the number of roasted red peppers, just because I like the flavor.
Easy and delicious! Loved it with chips, salsa, and black bean quesadilla for a satisfying dinner.
I made this recipe exactly as written, and it was delicious! Very easy too!
This recipe as written has no flavor. Loved the concept but was flavorless. Had to add hot sauce, chicken boullion, 2 bay leaves, 2 whole stalks of celery and a whole clove of roasted garlic. Great concept but needs alot more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwest Corn Chowder
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 48
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