Mexican Corn Chowder Recipe

Name: Mexican Corn Chowder Recipe
Ingredients: 1 stick butter; 4 stalks celery, sliced; Garlic to taste; 1 med. onion, minced; 1 red or possibly green pepper, minced; 3 carrots, sliced; 6 med. potatoes, diced; 1 lg. can whole tomatoes, liquid removed; 2 cans creamed corn; 1 can chick peas; 1 can chicken broth; Juice from chick peas; 1 pkg. frzn peas; 1 can green chilis; Chili pwdr; Cumin (grnd); Salt and pepper; Sm. container cream (half and half)

18 ingredients

9 steps

Ingredients

1 stick butter
4 stalks celery, sliced
Garlic to taste
1 med. onion, minced
1 red or possibly green pepper, minced
3 carrots, sliced
6 med. potatoes, diced
1 lg. can whole tomatoes, liquid removed
2 cans creamed corn
1 can chick peas
1 can chicken broth
Juice from chick peas
1 pkg. frzn peas
1 can green chilis
Chili pwdr
Cumin (grnd)
Salt and pepper
Sm. container cream (half and half)

Directions

1

Saute/fry in 1 stick of butter: celery, onion, garlic and red peppers.
2

Cook carrots in boiling water for 5 - 10 min then cook potatoes for 5 min in carrot water.
3

Place the sauteed and boiled vegetables in large soup pot and add in tomatoes, crushed by hand.
4

Add in corn, chicken broth, chick pea juice, green chilis and chick peas.
5

Season with chili pwdr, grnd cumin, salt and pepper.
6

Cook to desired consistency.
7

Add in green peas at end of cooking time if you like.
8

Add in half and half to taste at serving time.
9

(Can omit cream to lower calorie content.)