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Southwestern Chile Corn Chowder
Creamy corn chowder with a southwestern kick is the perfect comfort food to help you transition from summer to fall... or any other time you just want something good.
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
- 12 servings
Calories
Author
Marye Audet-White
Ingredients
½
pound
diced bacon
4
medium sized Yukon gold potatoes
, peeled,cubed and boiled until tender
1
medium onion
, chopped
2
cloves
garlic
, peeled and chopped
¼
cup
finely diced red bell pepper
6
c
fresh or frozen corn
(thawed)
8
oz
canned green chiles
1
teaspoon
cumin
1
teaspoon
smoked paprika
2
teaspoon
kosher salt
1
tablespoon
sugar
Ground black pepper to taste
2
cups
half-and-half cream
4
cupsmilk
⅓
cup
flour
¼
cup
butter
Instructions
Cook bacon in a large stockpot until it is crisp.
Remove it from pan and set aside.
Cook garlic, onions, and red pepper in the bacon grease until the vegetables are transparent.
Remove from pan and set aside.
Melt the butter in the bacon grease.
Whisk in the flour and cook over medium heat for 3 minutes or so, stirring constantly - don’t allow it to brown or burn.
Add the milk and
cream
- whisk until smooth
Add salt, pepper, sugar, cumin and paprika
Cook until mixture begins to thicken.
Add the corn.
Remove 2 cups of the corn/milk mixture and blend in a blender until smooth.
Add back to milk and corn mixture in pan.
Add the bacon, onion mixture, potatoes and chiles.
Simmer
until thick and heated through.
Taste and adjust seasoning.