southwest corn chowder

southwest corn chowder
southwest corn chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • STOCK:

  • 3

    carrots roughly chopped

  • 3

    celery ribs roughly chopped

  • 1

    medium yellow onion roughly chopped

  • 1

    head of fresh garlic cut in half

  • 1

    small leek cleaned and roughly chopped

  • 1

    packet of herbs (thyme, parsley, bay leaf, 10 black peppercorns)

  • 3

    ears of fresh corn

  • cover with cold water in a 10-12qt. stockpot and simmer for two hours

  • SOUP:

  • 1/2

    onion small diced

  • 2

    roasted red bell peppers, peeled and diced

  • 4

    =5 medium sized russet potatoes, medium diced

  • 10

    pieces of bacon, 5 diced, 5cooked crispy and crumbled

  • 1

    small can diced green chilies

  • 1

    can Rotel diced tomatoes and green chilies

  • 1

    large can of creamed corn, plus corn from cobs, plus 1 small bag of frozen corn

  • 1

    T chez Robert's southwest spice

  • 1/2

    c of a.p. flour

  • 3

    c of whole milk

Directions

.Make stock, and strain out ingredients, remove corn from the cob and reserve. . Saute diced bacon and onion and southwest spice together. . combine all the other ingredients and the stock and simmer together for one hour. Garnish with crumbled bacon, other possible garnishes; fresh lime, sour cream and green onion, sour cream, cilantro, chili

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