Southwestern Spicy Corn Chowder |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a very spicy chowder recipe that i got from an old Paula Deen magazine. Ingredients:
1/2 cup celery, finely diced |
1/2 cup red bell pepper, finely diced |
3/4 cup red onion, finely diced |
2 tablespoons flour |
1 teaspoon chili powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon cumin |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons butter |
1 tablespoon olive oil |
1 cup frozen hash browns (shredded) |
1 (11 ounce) can corn niblets |
1 (4 1/2 ounce) can green chilies, chopped |
2 1/2 cups chicken broth |
3/4 cup heavy cream |
Directions:
1. Melt butter with olive oil in pot.
2. Add celery, bell pepper and onion.
3. Cook for 5 minutes.
4. Add hash browns, corn, and green chilis.
5. Cook for another 5 minutes.
6. Combine all dry ingrediants.
7. Add to pot and stir for 1 minute constantly.
8. Add chicken stock and bring to boil.
9. Reduce to low and simmer for 5 minutes.
10. Add cream and let simmer 2 more minutes stirring frequently.
11. Ready to serve.
12. Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
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