Spicy Corn Chowder - Tex Mex |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is really good and really easy for the results you get. I got the original recipe from Bon Appetit, and changed it a bit...you have a fair amount of leeway to add other ingredients to this, like chicken. I add the creamed corn to thicken the soup. I can't remember the exact can size, 16 oz could be wrong, but it's the regular soup can size. Sorry. I don't really know why I add frozen corn, maybe because I always have some wasting away in my freezer. It was the first thing I made my DH when we were dating...we got married last year! Was it the soup? Enjoy! Ingredients:
1/4 cup butter (1/2 stick) |
1 medium onion, chopped |
1 cup red bell pepper, chopped (i like a large chop on this, but do what you like) |
1 teaspoon cumin (i usually add a lot more) |
1/4 teaspoon cayenne pepper (or to taste) |
1/4 cup all-purpose flour |
1 cup canned chicken broth |
1 cup whole milk (do not substitute low or non-fat) |
1 (16 ounce) can whole kernel corn, drained, liquid reserved |
1 (16 ounce) can creamed corn |
1 1/2 cups frozen corn (more or less, depending on how thick you want the soup) |
2 bunches cilantro, chopped (add cilantro to taste) |
sour cream, for garnish |
Directions:
1. Melt butter in heavy large saucepan over medium heat.
2. Add onion, cumin and cayenne and sauté until onion is tender, about 4 - 6 minutes.
3. Add flour and stir 1 minute. The stirring for one minute is important.
4. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth.
5. Mix in all the different corns and stir until corn is just heated through. (You do not need to defrost the frozen corn before adding).
6. Add peppers and cilantro. (I like the crunch of the fresh uncooked peppers in the soup. If you prefer you can sauté them with the onion.).
7. Garnish with fresh cilantro and sour cream.
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