Southwest Corn Chowder

Southwest Corn Chowder Recipe

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

How to Make Southwest Corn Chowder


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

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About Southwest Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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