Corn Chowder

Name: Corn Chowder
Ingredients: 2 tablespoons butter; 14 small yellow onion, diced; 2 tablespoons all-purpose flour; 3 cups chicken stock; 2 lbs frozen corn kernels, thawed; 10 roma tomatoes, peeled and sliced; 2 cups half-and-half; 1 12 cups corn tortilla chips, chopped, divided; 1 tablespoon cumin; 1 tablespoon chili powder; 1 medium red pepper; 1 medium avocado, small diced

12 ingredients

9 steps

Ingredients

2 tablespoons butter
14 small yellow onion, diced
2 tablespoons all-purpose flour
3 cups chicken stock
2 lbs frozen corn kernels, thawed
10 roma tomatoes, peeled and sliced
2 cups half-and-half
1 12 cups corn tortilla chips, chopped, divided
1 tablespoon cumin
1 tablespoon chili powder
1 medium red pepper
1 medium avocado, small diced

Directions

1

Preheat oven to 500 degrees Fahrenheit.
2

Heat the butter in a large pot over medium heat; add the onion and saute.
3

Add the flour and cook for 2 to 3 minutes.
4

Add the chicken stock, corn, peeled tomatoes, half-and-half, and 1-1/4 cups of the tortilla chip pieces and mix well.
5

Pour the mixture into a food processor, or blender, and puree until smooth.
6

Strain the chowder; season it with cumin, chili powder.
7

Peel and dice the red pepper.
8

Serve the soup topped with diced avocado, diced red pepper, and remaining tortilla chip pieces.
9

Serve immediately.