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Southwestern Corn Chowder

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"Soup, Corn chowder"

Serves 2-4 | Prep Time 10 minutes | Cook Time 20 minutes

Why I Love This Recipe

Fun to make

Ingredients You'll Need

1 tbsp. olive oil
1 tbsp. butter
1 clove garlic, finely minced
1 small red bell pepper, diced
1 lb frozen sweet white corn, thawed and drained
2 medium white potatoes
1 tsp. white pepper
2 tsp. ground cumin
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. oregano
1/2 tsp onion powder


Heat the butter and olive oil over medium heat. Saute the garlic and bell pepper until the garlic just turns golden brown. Add the corn, white potatoes and seasoning, and saute further until the corn and potatoes are slightly browned. Add the chicken broth and simmer for 20 minutes or until the potatoes are fork tender. remove half of the potatoes , peppers, and corn to a bowl, leaving the broth in the pot as much as possible and use an immersion blender to puree the remaining soup in the pot. return the reserved potatoes and corn to the pot and bring th soup back to a simmer then serve

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