Southwest-Style Corn Chowder with Tortillas

 
 
 

By 

This meatless chowder is creamy and filling. Adjust the amount of heat for your family's preference.

Ingredients

  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 medium-sized sweet
  • onion, diced
  • 6 cups frozen Southwest-style corn (with bell peppers and onion)
  • 2 garlic cloves, minced
  • 1 1/2 tsp. toasted cumin seed, ground
  • 1/4 cup all-purpose flour
  • 5 cups low-sodium vegetable broth
  • 2 potatoes, peeled and diced
  • 2 cups half and half
  • Kosher salt to taste
  • Ground black pepper to taste
  • Jalapeno Tabasco to taste
  • 1/4 cup chopped fresh cilantro leaves
  • Tortilla chips for garnish

Directions

  1. Heat the butter and 1 Tbsp. olive oil in a soup pot over medium heat. Add the onion, corn, garlic and cumin. Cook until the onion is soft, about 8 to 10 minutes.
  2. Sprinkle flour over the onion and corn; stir, cooking until flour is golden, 5-7 minutes.
  3. Pour in the vegetable stock and potatoes; stirring well to combine. Be sure to stir in all the brown bits from the bottom of the pot. Bring to a boil; continue to boil for about five minutes, stirring frequently. Reduce heat to low; simmer for 30 minutes. Stir in the half and half. Season with salt, pepper and Tabasco; heat until just warm.
  4. Stir in the cilantro. Ladle the soup into bowls and garnish with tortilla chips.
 
 





 
 
 
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