Southwestern Corn Chowder |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I received this recipe from a local restaurant here in Placerville, California, Cafe Luna , David Van Buskirk is one of the owners and the chef. All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!! 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.
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