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 tbsp flour
- 4 tbsp unsalted butter
- 1 tbsp minced garlic
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp 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: 6servingsCalories: 453kcalCarbohydrates: 50.8gProtein: 20.2gFat: 21.4gSaturated Fat: 10.6gCholesterol: 54mgSodium: 976mgFiber: 5.9gSugar: 12.3g
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.