delightful corn chowder
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.
prep time
15 Min
cook time
20 Min
method
---
yield
4 serving(s)
Ingredients
- 1 teaspoon corn oil
- 2 slices bacon, chopped
- 1/2 cup onions, yellow, medium, chopped
- 1/3 cup celery, diced
- 3/4 cup carrots, chopped
- 2 cups potatoes, peeled and diced
- 10 ounces canned diced tomatoes and green chilies, undrained
- 1 teaspoon red chile powder
- 1 teaspoon sherry vinegar
- 1 1/2 cups corn kernels, frozen, divided
- 4 cups chicken base
- 4 ounces quick melt cheese, cubed
- 1 teaspoon salt and pepper
- - bacon bits and chopped chives to garnish
How To Make delightful corn chowder
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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.
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Step 2Transfer soup to a blender. Add diced tomatoes, chile powder and sherry vinegar. Puree.
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Step 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.
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Step 4Ladle hot soup in 4 individual cups and garnish with bacon bits and chopped chives. Serve with garlic bread, tortilla chips or crackers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chowders
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