Delightful Corn Chowder

Eugene Zafra


Another great soup in the tradition of the great southwest. A dear friend from Albuquerque gave me this recipe. My family enjoys this, specially during the cold season.

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15 Min


20 Min


1 tsp
corn oil
2 slice
bacon, chopped
1/2 c
onions, yellow, medium, chopped
1/3 c
celery, diced
3/4 c
carrots, chopped
2 c
potatoes, peeled and diced
10 oz
canned diced tomatoes and green chilies, undrained
1 tsp
red chile powder
1 tsp
sherry vinegar
1 1/2 c
corn kernels, frozen, divided
4 c
chicken base
4 oz
quick melt cheese, cubed
1 tsp
salt and pepper
bacon bits and chopped chives to garnish

Directions Step-By-Step

In a stockpot, heat oil and fry bacon until lightly browned. Add onions and cook until translucent. Add celery and carrots; cook for 2 to 3 minutes until vegetables are soft. Add potatoes, 3/4 cup corn kernels, and chicken stock. Bring to a boil then simmer until potatoes are fork tender, about 15 minutes.
Transfer soup to a blender. Add diced tomatoes, chile powder and sherry vinegar. Puree.
Return pureed soup to pot over medium-low heat. Stir in cubed cheese and remaining corn kernels. Season with salt and pepper. Cook until cheese is totally melted. Serve immediately.
Ladle hot soup in 4 individual cups and garnish with
bacon bits and chopped chives. Serve with garlic bread, tortilla chips or crackers.

About this Recipe

Course/Dish: Chowders