Corn Chowder
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml butter
- 0 small yellow onion, diced
- 29.58 ml all-purpose flour
- 709.77 ml chicken stock
- 907.18 g frozen corn kernels, thawed
- 10 roma tomatoes, peeled and sliced
- 473.18 ml half-and-half
- 354.88 ml corn tortilla chips, chopped, divided
- 14.79 ml cumin
- 14.79 ml chili powder
- 1 medium red pepper
- 1 medium avocado, small diced
directions
- Preheat oven to 500 degrees Fahrenheit.
- Heat the butter in a large pot over medium heat; add the onion and saute.
- Add the flour and cook for 2 to 3 minutes.
- Add the chicken stock, corn, peeled tomatoes, half-and-half, and 1-1/4 cups of the tortilla chip pieces and mix well.
- Pour the mixture into a food processor, or blender, and puree until smooth.
- Strain the chowder; season it with cumin, chili powder.
- Peel and dice the red pepper.
- Serve the soup topped with diced avocado, diced red pepper, and remaining tortilla chip pieces.
- Serve immediately.
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RECIPE SUBMITTED BY
lik2fish
Wichita, Kansas