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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Corn Chowder Ingredients:
2 tablespoons butter |
1/4 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 1/2 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.
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