Southwest Corn Chowder

Karl Strasser

By
@Frenchpress

A frend of mine was the owner of Tucson's Southwest Grill.I helped him put his menu together.This was a favorite of mine.12/31/13.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
25 Min
Cook:
1 Hr 15 Min
Method:
No-Cook or Other

Ingredients

1 lb
carrots, diced
1/2 lb
celery diced
1 bunch
scallions sliced
3 lb
corn and pepper mix
1/2 Tbsp
fresh garlic minced
1/2 Tbsp
montreal steak seasoning
1/3 c
chicken base
1 qt
water
1 qt
heavy cream
1 qt
half and half
1 Tbsp
hot sauce (choula)
1/2 Tbsp
white pepper
3 Tbsp
liquid smoke flavoring
1 lb
roux

Step-By-Step

1In a large stock pot saute all vegetable.
2Add garlic, corn blend, liquid smoke, chicken base and water.
3Bring to a simmer for 20 minutes.
4Add all remaining ingredients, except roux.
5Bring to a low simmer and add roux and cook 15 minutes or until soup thickens.Stiring constantly.

About this Recipe

Course/Dish: Other Appetizers, Chowders
Main Ingredient: Vegetable
Regional Style: Southwestern