Southwestern Corn Chowder

Name: Southwestern Corn Chowder
Ingredients: 4 cups chicken stock; 1 carrot, chopped; 1 cup red bell pepper, chopped; 8 cups frozen corn (2 lb bag); 4 potatoes, peeled and diced; 2 cups yellow onions, chopped (about 1 med.); 3/4 teaspoon cumin (more if preferred); 3 teaspoons granulated garlic; 1/4 teaspoon red pepper flakes; 1 teaspoon paprika; 1/4 teaspoon Tabasco sauce; 1 teaspoon chili powder; 1/4 teaspoon salt; 2 cups half-and-half or 2 cups heavy cream; 1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

15 ingredients

5 steps

Ingredients

4 cups chicken stock
1 carrot, chopped
1 cup red bell pepper, chopped
8 cups frozen corn (2 lb bag)
4 potatoes, peeled and diced
2 cups yellow onions, chopped (about 1 med.)
3/4 teaspoon cumin (more if preferred)
3 teaspoons granulated garlic
1/4 teaspoon red pepper flakes
1 teaspoon paprika
1/4 teaspoon Tabasco sauce
1 teaspoon chili powder
1/4 teaspoon salt
2 cups half-and-half or 2 cups heavy cream
1/4 cup fresh cilantro, chopped. (use fresh parsley if you dont like cilantro)

Directions

1

In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
2

Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
3

In a blender, puree soup in batches until smooth; return to soup pot.
4

Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
5

Sprinkle with chopoed cilantro and serve.