It’s Soup Season y’all! I recently made this soup for the first time after craving something full of veggies, but a little more comforting than a minestrone or Tuscan Sausage soup.

This soup is easy to make and is perfect with cornbread or garlic bread (which many of you know is a staple in my house). I served it with a variety of toppings as well.

Paired with a simple green salad, this is a great fall dinner.

Southwestern Chowder

Ingredients

• 2 Tablespoons butter or neutral oil (I like Avocado Oil)
• 1 cup diced onions
• 1/2 cup peeled and diced carrots
• 1/2 cup diced celery
• 2 cups potatoes, cut into bite-size pieces- I used red-skinned potatoes and left the skin on, but if you use russets or Yukon gold (basically any brown-skinned potato), peel them.
• 1 15 oz. can of corn or 2 cups of frozen corn
• 1 small can Ortega chilis
• 2 cups chicken, cut up into bite-sized pieces (leftover rotisserie chicken is great for this or use leftover Turkey!)
• 4 cups Chicken Stock or Bone Broth
• 1 can of evaporated milk
• 1 bay leaf
• garlic powder, salt, pepper

Directions:

1. In a large stock pot, saute onions, carrots, and celery in butter/oil over medium, until onions are translucent.
2. Add in bay leaf, potatoes, corn, and stock/broth.
3. Cook over medium/low, with the lid on the pot for about 20 minutes, or until potatoes are fork tender.
4. Add in all remaining ingredients and simmer, stirring occasionally for 15-20 minutes.
5. Add salt, pepper, and garlic to taste/as needed throughout the simmering.
6. Ladle into bowls and top with cheese crisps, tortilla strips, sour cream, chives, hot sauce (your choice)
7. Serve with bread of your choice.

Serves 6-8.

Notes:

• This soup freezes well, and is great for potlucks!
• If you prefer your chowder thicc, add 1/2-3/4 cup of potato flakes to the soup and stir to combine about 5 minutes before serving.
• This Soup is naturally gluten-free.
• To make this recipe vegan, use vegetable broth, omit butter (sub in oil), use plant-based faux chicken, like this from Sweet Earth), and use plant-based milk or cream in place of evaporated milk. I’ve heard good things about Cashew Cream.

Here are a few of my favorite cheese crisps:
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