 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Perfectly Sweet and Spicy!! Everyone loves a good corn chowder and we've included jalapeno pepper in this recipe for a sweet and spicy combo!! Puréeng just half of the soup means every spoonful has a chunky yet rich and creamy texture. Freeze the leftovers for another day - Ingredients:
1 tablespoon crisco canola oil or 1 tablespoon vegetable oil |
1 onion, chopped |
1 jalapeno, chopped (optional) |
1 garlic clove, chopped |
1 (284 ml) can cream-style corn |
4 cups frozen corn kernels |
1 potato, peeled and chopped into 1-inch pieces |
4 cups chicken stock or 4 cups vegetable stock |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup carnation evaporated milk (regular, 2% or fat free) |
Directions:
1. Heat oil in a large saucepan or a stock pot over medium heat. Add onion, jalapeno, and garlic and cook until fragrant and tender, about 3 minutes.
2. Add corn, potato, stock, salt and pepper and bring to a boil. Reduce heat; cover and simmer for 30 minutes. Purée half of the soup, so that it still has a chunky texture. Add evaporated milk. Taste and adjust seasonings if necessary.
3. TIP: For a fun garnish, add some popcorn to the bowl of soup.
4. If you leave out the jalapeno, just drizzzle some hot chili oil over the soup as a garnish for the people who like it spicy.
|
|