southwest corn chowder

By á-167718

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

Preparation

Step 1

.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