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southwest corn chowder


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  • 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



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

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