Delightful Corn Chowder
By
Eugene Zafra
@blueagle
1
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 vote5
Serves:
4
Prep:
15 Min
Cook:
20 Min
Ingredients
-
1 tspcorn oil
-
2 slicebacon, chopped
-
1/2 conions, yellow, medium, chopped
-
1/3 ccelery, diced
-
3/4 ccarrots, chopped
-
2 cpotatoes, peeled and diced
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10 ozcanned diced tomatoes and green chilies, undrained
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1 tspred chile powder
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1 tspsherry vinegar
-
1 1/2 ccorn kernels, frozen, divided
-
4 cchicken base
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4 ozquick melt cheese, cubed
-
1 tspsalt and pepper
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·bacon bits and chopped chives to garnish
How to Make Delightful Corn Chowder
- 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 Delightful Corn Chowder
Course/Dish: Chowders
