This meatless chowder is creamy and filling. Adjust the amount of heat for your family’s preference.
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 medium-sized sweet
- 1 onion, diced
- 6 cups frozen Southwest-style corn (with bell peppers and onion)
- 2 garlic cloves, minced
- 1 1/2 teaspoon 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
- Heat the butter and 1 tablespoon 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.
- Sprinkle flour over the onion and corn; stir, cooking until flour is golden, 5-7 minutes.
- 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.
- Stir in the cilantro. Ladle the soup into bowls and garnish with tortilla chips.