Chili Corn Chowder

Name: Chili Corn Chowder
Ingredients: 3/4 cups Chopped Onion; 2 cloves Chopped Garlic; 2 whole Chilis, Chopped; 1 Tablespoon Olive Oil; 3 cups Corn Kernels, Fresh Or Frozen; 1/2 teaspoons Chili Powder; 1/2 teaspoons Cumin; 1/2 teaspoons Paprika; 2 cups Chicken Broth; 1 cup Evaporated Milk; 2 Tablespoons Chopped Fresh Cilantro; 1/2 teaspoons Salt, Or To Taste

12 ingredients

7 steps

Ingredients

3/4 cups Chopped Onion
2 cloves Chopped Garlic
2 whole Chilis, Chopped
1 Tablespoon Olive Oil
3 cups Corn Kernels, Fresh Or Frozen
1/2 teaspoons Chili Powder
1/2 teaspoons Cumin
1/2 teaspoons Paprika
2 cups Chicken Broth
1 cup Evaporated Milk
2 Tablespoons Chopped Fresh Cilantro
1/2 teaspoons Salt, Or To Taste

Directions

1

In a sizable sauce pot, combine onion, garlic, chilis and olive oil on medium heat. Cook for 5 minutes or so until the onion has become transparent.
2

Add the corn, chili powder, cumin and paprika. Mix these ingredients well with those already in the pot, cooking together for 2 minutes. If using frozen corn, cook for 4 to 5 minutes so that the corn has time to thaw.
3

Add the chicken broth and reduce heat to a simmer. Simmer for 15 to 20 minutes.
4

Add evaporated milk and stir together. Simmer for another 5 minutes.
5

With either a food processor or blender, blend chowder until it reaches a creamy, smooth consistency.
6

Simmer for 5 minutes.
7

Add chopped cilantro and salt to taste. Serve.