Southwest Corn and Potato Chowder
Southwest Corn and Potato Chowder is a hearty dish bursting with fresh flavors from the corn and bell peppers to the seasonings. Topping this chowder with cheese and crumbled bacon makes it even better!
4 cups Yukon gold potatoes peeled and diced into 1 inch cubes 2-3 cups of corn kernels removed from 3-4 ears of corn 1 red bell pepper diced 1 green bell pepper diced 1 onion diced 4 cups chicken broth 12 oz can evaporated milk 2 tablespoon flour 4 tablespoon unsalted butter 1 tablespoon minced garlic 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon oregano salt and pepper to taste 4 pieces bacon cooked and crumbled 1 ½ cups shredded Mexican cheese
In a large saucepan, melt the butter over medium heat. Add the bell peppers and onion and cook for 5 minutes. Add in the garlic and cook for 1 minute more.
Sprinkle the flour over the peppers and onions and stir, until you can no longer see the flour.
Add the potatoes and chicken broth and bring to a boil. Boil for 15 minutes.
Remove half of the soup to a blender and blend for a few seconds until thickened, but not pureed.
Pour the soup from the blender back into the saucepan, along with the corn kernels, evaporated milk and seasonings.
Simmer for 15-20 minutes.
Ladle into bowls and serve topped with crumbled bacon and shredded Mexican cheese.
Serving: 6 servings Calories: 453 kcal Carbohydrates: 50.8 g Protein: 20.2 g Fat: 21.4 g Saturated Fat: 10.6 g Cholesterol: 54 mg Sodium: 976 mg Fiber: 5.9 g Sugar: 12.3 g
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.