Southwestern Corn Chowder Recipe

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Ingredients:

Serving

2 lbs frozen corn kernels, thawed , and drizzled with olive oil
kosher salt
fresh ground black pepper
10 roma tomatoes, rubbed with
olive oil
1 medium red pepper, rubbed with
olive oil
2 tbsp butter
1/4 small yellow onion, diced
3 garlic cloves, sliced
2 tbsp all-purpose flour
3 cups chicken stock
2 cups half-and-half
1 1/2 cups corn tortilla chips, chopped
cumin
chili powder
1 medium avocado, small diced, for garnish

Directions:

Preheat oven to 500 degrees F.
Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	763.2 Kcal (3195 kJ)
Calories from fat	316.95 Kcal
		% Daily Value*
Total Fat	35.22g	54%
Cholesterol	43.62mg	15%
Sodium	469.22mg	20%
Potassium	1238.3mg	26%
Total Carbs	97.42g	32%
Sugars	11.77g	47%
Dietary Fiber	11.43g	46%
Protein	19.13g	38%
Vitamin C	44.5mg	74%
Iron	1.6mg	9%
Calcium	219.3mg	22%

Amount Per 100 g
Calories	131.72 Kcal (551 kJ)
Calories from fat	54.7 Kcal
		% Daily Value*
Total Fat	6.08g	54%
Cholesterol	7.53mg	15%
Sodium	80.98mg	20%
Potassium	213.72mg	26%
Total Carbs	16.81g	32%
Sugars	2.03g	47%
Dietary Fiber	1.97g	46%
Protein	3.3g	38%
Vitamin C	7.7mg	74%
Iron	0.3mg	9%
Calcium	37.9mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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