Spicy Corn Chowder - Tex Mex

"This is really good and really easy for the results you get. I got the original recipe from Bon Appetit, and changed it a bit...you have a fair amount of leeway to add other ingredients to this, like chicken. I add the creamed corn to thicken the soup. I can't remember the exact can size, 16 oz could be wrong, but it's the "regular soup can" size. Sorry. I don't really know why I add frozen corn, maybe because I always have some wasting away in my freezer. It was the first thing I made my DH when we were dating...we got married last year! Was it the soup? Enjoy!"
 
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photo by Jellyqueen photo by Jellyqueen
photo by Jellyqueen
Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Melt butter in heavy large saucepan over medium heat.
  • Add onion, cumin and cayenne and sauté until onion is tender, about 4 - 6 minutes.
  • Add flour and stir 1 minute. The stirring for one minute is important.
  • Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth.
  • Mix in all the different corns and stir until corn is just heated through. (You do not need to defrost the frozen corn before adding).
  • Add peppers and cilantro. (I like the crunch of the fresh uncooked peppers in the soup. If you prefer you can sauté them with the onion.).
  • Garnish with fresh cilantro and sour cream.

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Reviews

  1. What a delicious corn chowder! Made just as directed and it turned out wonderful for our lunch today. I did increase the cumin, cayenne and of course, salt and pepper. Loved the addition of the cilantro as well. Served with some cornbread. Soooo good!
     
  2. We love chowder, so I knew that this one would go over well with the family....loved the addition of cumin!!! Didn't have fresh cilantro, so I had to use dried.
     
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