Southwest Creamy Corn Chowder
From sas 16 years ago
- 30 minutes to make
- Serves 12
I had to make something yesterday for an event that was happening at a friends farm and had to use their produce. Came up with the most warming chowder on a brisk New England day. I had to make this for 200 people so the amounts are to taste. Read more I don't measure. Enjoy!! See less
Ingredients
- Approx: shopping list
- 4 Peeled diced steamed potatoes shopping list
- 1 medium onion, minced shopping list
- 2 tablespoon butter shopping list
- 2 cans (14-1/2 ounces each) chicken broth or homemade stock shopping list
- corn either fresh or high-quality frozen off the cob shopping list
- 3 teaspoons ground cumin shopping list
- 1 cup chopped sweet red pepper shopping list
- 1 cup chopped green pepper shopping list
- 1 tablespoons minced fresh cilantro shopping list
- 2 cups of heavy cream shopping list
- salt and pepper shopping list
- * Shredded monterey jack cheese, optional shopping list
- * Homemade tortilla strips shopping list
How to make it
- In a large saucepan melt the butter
- Add the onion, red pepper and bell pepper, corn and saute for 8 minutes
- Add the cumin and let froth for 2 minutes-this will take away the raw flavor
- Add the cilantro (if you like it) Saute for 2 minutes
- Add the chicken stock and on medium heat cook for 10 minutes
- Add the Potatoes
- Lower heat and let cook for another 10 minutes
- Add Salt and pepper
- Ladle up and serve with : Shredded Monterey Jack and tortilla strips
- Can also add cubed chicken after adding the stock
- Dollop of Creme Fraiche or sour cream Sprinkle of scallion or chives
The Rating
Reviewed by 4 people-
Sas, This is a wonderful, classic chowder.....Just fantastic! Marky
marky90
in Dearborn loved it
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I love corn. love love love it. This sounds perfect.
luisascatering
in Burlingame loved it
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Oh my, dear Sas - how delicious and wonderful this looks. I am printing it out to try. It meets my comfort need on all levels. Thanks! :) Vickie
lunasea
in Orlando loved it
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