This hearty chowder uses pantry staples to come together quickly. It is spicy, smoky, creamy, and out-of-this-world delicious! A perfect meal for a chilly evening. Try it tonight!

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil over medium heat in a stockpot. Add onion and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add chilies, garlic, paprika, and red pepper flakes; cook and stir for 2 minutes.

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  • Stir potatoes, corn, vegetable broth, and half-and-half into mixture. Bring to a boil; reduce heat to low and let simmer until vegetables are tender, about 15 minutes.

  • Blend soup using an immersion blender to desired consistency, leaving some chunks of potato and corn. Top with tortilla chips, Cheddar cheese, sour cream, and green onions.

Nutrition Facts

287 calories; protein 7.4g; carbohydrates 42.6g; fat 11.7g; cholesterol 17.4mg; sodium 858.1mg. Full Nutrition
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