Southwest Creamy Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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!! Ingredients:
approx |
4 peeled diced steamed potatoes |
1 medium onion, minced |
2 tablespoon butter |
2 cans (14-1/2 ounces each) chicken broth or homemade stock |
corn either fresh or high-quality frozen off the cob |
3 teaspoons ground cumin |
1 cup chopped sweet red pepper |
1 cup chopped green pepper |
1 tablespoons minced fresh cilantro |
2 cups of heavy cream |
salt and pepper |
* shredded monterey jack cheese, optional |
* homemade tortilla strips |
Directions:
1. In a large saucepan melt the butter
2. Add the onion, red pepper and bell pepper, corn and saute for 8 minutes
3. Add the cumin and let froth for 2 minutes-this will take away the raw flavor
4. Add the cilantro (if you like it) Saute for 2 minutes
5. Add the chicken stock and on medium heat cook for 10 minutes
6. Add the Potatoes
7. Lower heat and let cook for another 10 minutes
8. Add Salt and pepper
9. Ladle up and serve with : Shredded Monterey Jack and tortilla strips
10. Can also add cubed chicken after adding the stock
11. Dollop of Creme Fraiche or sour cream Sprinkle of scallion or chives
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