Saturday, January 30, 2010

Southwestern Corn Chowder

I adapted this from a recipe I got off of recipezaar. My mom had this soup at work one day and I thought I could do an even better version from scratch. Now my mom can't eat the one they do at work anymore, she says mine is so much better! And it is a fairly simple and quick recipe to whip up on a cold night. We serve it with crusty bread and butter. Em likes to dip her bread in the soup.


* 1 tablespoon butter
* 1 cup celery, finely chopped (I like to do the veggies approximately the same size as the corn)
* 1 cup onion, finely chopped
* 1 red pepper, finely chopped
* 1 teaspoon garlic, minced
* 2 tbls chili powder
* 2 tbls teaspoon cumin
* 3 cups vegetable broth or chicken broth
* 1 (15 ounce) can cream-style corn
* 16 ounces frozen corn (I like to do a half bag of regular corn and a half bag of Trader Joes Fire Roasted Corn, it really is a good flavor!)
* 1 cup heavy cream
* 6 tablespoons flour
* 2 cups cheese, shredded (I usually use cheddar)


Melt butter in a heavy pan. Saute onion, celery, red pepper and garlic until tender. Stir in broth, chili powder, cumin, and corn. Bring to boil, reduce heat and simmer 10 minutes. Bring the soup up to a medium heat. In a small bowl, add cream to the flour, whisking until smooth. Add to soup mixture. Stir until thickened. Cook approximately 5 minutes, stirring often. Add cheese, stirring until melted. Serve.

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