Southwest Corn Chowder

1
Karl Strasser

By
@Frenchpress

A frend of mine was the owner of Tucson's Southwest Grill.I helped him put his menu together.This was a favorite of mine.12/31/13.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
25 Min
Cook:
1 Hr 15 Min
Method:
No-Cook or Other

Ingredients

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  • 1 lb
    carrots, diced
  • 1/2 lb
    celery diced
  • 1 bunch
    scallions sliced
  • 3 lb
    corn and pepper mix
  • 1/2 Tbsp
    fresh garlic minced
  • 1/2 Tbsp
    montreal steak seasoning
  • 1/3 c
    chicken base
  • 1 qt
    water
  • 1 qt
    heavy cream
  • 1 qt
    half and half
  • 1 Tbsp
    hot sauce (choula)
  • 1/2 Tbsp
    white pepper
  • 3 Tbsp
    liquid smoke flavoring
  • 1 lb
    roux

How to Make Southwest Corn Chowder

Step-by-Step

  1. In a large stock pot saute all vegetable.
  2. Add garlic, corn blend, liquid smoke, chicken base and water.
  3. Bring to a simmer for 20 minutes.
  4. Add all remaining ingredients, except roux.
  5. Bring to a low simmer and add roux and cook 15 minutes or until soup thickens.Stiring constantly.

Printable Recipe Card

About Southwest Corn Chowder

Course/Dish: Other Appetizers, Chowders
Main Ingredient: Vegetable
Regional Style: Southwestern




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