If there’s one thing we love on a cold winter’s day it’s a rich and hearty soup. And one thing we especially love about soup is how versatile it can be – the right combination of ingredients thrown into a large pot and simmered together is such an easy way to put good food on the table. This corn chowder is the perfect example of what we’re talking about – a soup that is a combination of flavors and textures and one that will absolutely satisfy.
Our Southwestern pork corn chowder is really something special. We take a pork tenderloin and season it with a little salt and pepper, then it’s seared to lock in moisture (and add flavor). Then, we use the same pot with all of that great flavor on the bottom to sauté some vegetables, like onion and celery. Of course, we need to add a broth – chicken or vegetable will do but we really like the depth of flavor that chicken broth provides. The tenderloin goes back in the pot, along with some potatoes, cannellini beans, a cup of sour cream and we’re just about done.
Now for the corn – if fresh is available that absolutely go for it. But we’ve found that frozen is just as good in a pinch. Those bright yellow pops of sweet golden corn flecked throughout the thick and creamy soup add not only beautiful color but also a wonderful sweetness to contrast against the savory pork and broth. The end result is a rich and hearty corn chowder with pork and we couldn’t be more ready to dive our spoons right in to enjoy it!
Southwestern Pork Corn Chowder
- 1 pound pork tenderloin
- 1 small yellow onion, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (15 oz) can cannellini beans, drained and rinsed
- 3 cups frozen sweet corn
- 1 large russet potato, peeled and diced
- ½ cup all-purpose flour
- 6 cups chicken broth
- 1 cup sour cream
- 6 tablespoons unsalted butter
- ¼ teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon coriander
- 2 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- Rub pork tenderloin with 1 tablespoon olive oil and season with 1 teaspoon salt, ½ teaspoon pepper.
- In a stock pot or Dutch oven over medium heat, brown pork on both sides. Remove from pot.
- Add 1 tablespoon olive oil to the pot and sauté onions and celery. Add garlic, paprika, coriander, and cayenne pepper. Next, add flour and butter and stir until paste-like in consistency.
- Pour in chicken broth and stir, scraping up any bits of flavor from the bottom of the pot. Add diced potatoes and the pork tenderloin. Bring to a boil then reduce heat to a simmer, about 20-25 minutes.
- Remove pork from pot and set aside to rest.
- Add beans and corn to stockpot and stir until warmed through. Mix in 1 cup sour cream and season broth with kosher salt and pepper.
- Slice pork into bite-sized pieces and return to stock pot and serve.
Recipe adapted from The Cozy Apron.