Jalapeño Santa Fe chowder



20 min


6 to 8 servings

* PLUS Cooking time: 22 minutes


  • 1 large cooking or red onion
  • 1 tbsp olive oil , or other vegetable oil
  • 4 garlic cloves , minced
  • 1 to 3 jalapenos
  • 1 large green bell pepper
  • 2 celery stalks
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp oregano leaves
  • 796-mL can diced or whole tomatoes
  • 2 cups chicken broth or chicken bouillon
  • 1 cup corn kernels


  • Coarsely chop onion. Heat oil in a large saucepan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes. Meanwhile, seed jalapeños, finely chop and stir in. Seed and chop green pepper. Add all of green pepper or, if you like a bit of crunch, add half now and half at end of cooking. Dice celery and add.
  • When onion is soft, stir in cumin, chili powder and oregano. Stir for 2 minutes. Add tomatoes, including juice, and broth. If using whole tomatoes, break up with a spoon. Bring to a boil, uncovered and stirring occasionally. Cover, reduce heat to low and simmer about 10 minutes.
  • Taste and stir in pinches of salt and pepper, if needed. Stir in corn and any remaining green pepper. Continue cooking until hot, about 5 minutes. Serve sprinkled with grated cheddar and lightly crushed corn chips.

Nutrition (per serving)

  • Calories
  • 94,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 14.9 g,
  • Fat
  • 3 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 427 mg.

This hearty tomato chowder brims with southwestern flavours.