Delightful Corn Chowder

By Eugene Zafra
@blueagle

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.

Rating:

★★★★★ 1 vote

Serves:

Prep:

15 Min

Cook:

20 Min

Ingredients

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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

How to Make Delightful Corn Chowder

Step-by-Step

1In 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.
2Transfer soup to a blender. Add diced tomatoes, chile powder and sherry vinegar. Puree.
3Return 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.
4Ladle hot soup in 4 individual cups and garnish with
bacon bits and chopped chives. Serve with garlic bread, tortilla chips or crackers.