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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
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 - 12 servings
- 1/2 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
- 1/4 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
- 1/3 cup flour
- 1/4 cup butter
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.