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southwest corn chowder

Ingredients For southwest corn chowder

  • 6 lg
    ears of corn
  • 1/4
    yellow bell pepper, seeded and diced
  • 1/4
    red bell pepper, seeded and diced
  • 1/2 c
    jicama, peeled and diced
  • 1 sm
    baking potato, peeled and diced
  • 1 Tbsp
    lime juice
  • salt to taste
  • 2 c
    heavy cream
  • 3 c
    chicken stock
  • 2
    serrano peppers, seeded and diced
  • 1.5
    poblano peppers, seeded, diced
  • 2
    cloves garlic, chopped
  • 2
    onions, chopped
  • 1 tsp
    corn oil
  • 1 Tbsp
    fresh cilantro, finely chopped

How To Make southwest corn chowder

  • 1
    Shuck corn, remove silk, and cut kernels from cob.
  • 2
    Set aside 3/4 cup.
  • 3
    Heat oil in a heavy saucepan over medium heat.
  • 4
    Stir in reamining corn kernels and onions.
  • 5
    Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
  • 6
    Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
  • 7
    Bring to a boil, stirring frequently.
  • 8
    Reduce heat and simmer for 20 minutes.
  • 9
    Stir in cream.
  • 10
    Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
  • 11
    Remove from heat.
  • 12
    Pour soup into a blender and blend until very smooth.
  • 13
    Season to taste with salt and lime juice.
  • 14
    Set aside and keep warm.
  • 15
    Fill a large pot three-quarters full with water.
  • 16
    Season lightly with salt.
  • 17
    Bring to a boil.
  • 18
    Add potato and cook for 2 minutes.
  • 19
    Add reserved 3/4 cup corn kernels and cook for 2 minutes.
  • 20
    Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
  • 21
    Drain vegetables and immediately fold into warm soup.
  • 22
    Pour equal portions into six warm soup bowls.
  • 23
    Sprinkle an equal amount of chopped cilantro on each and serve immediately.

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