Southwestern Corn Chowder
CATEGORIES
INGREDIENTS
  • Cooking Time: 20 minutes
  • Servings: 2-4
  • Preparation Time: 10 minutes
  • 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
DIRECTIONS
  1. 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
RECIPE BACKSTORY
Fun to make