Tex-Mex Corn Chowder
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
- 2 tablespoons olive oil
- 1 1⁄2 cups chopped onions
- 1 (4 ounce) can green diced green chilies, dont drain
- 2 cups chopped red sweet bell peppers
- 2 cups chopped tomatoes
- 2 diced jalapenos
- 8 cups vegetable broth
- 5 lbs yukon gold potatoes, 1/2 inch cubes
- 2 lbs frozen corn
- 3 cups half-and-half
- 3 cups milk
- pepper
- chopped cilantro
- shredded sharp cheddar cheese
directions
- In a large soup pot saute the onions in oil until almost translucent.
- Add the broth and remaining vegetables except corn.
- Simmer for 45 minutes.
- Add the corn and simmer for 10 minutes more.
- Add the cream and milk.
- Turn heat up to medium but do not boil-you want a hearty simmer.
- Remove from heat and pour into a soup tureen.
- Offer pepper, cilantro and cheese at the table.
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Reviews
-
This recipe was alright. It came out very bland and needing "something." I ended up adding a lot of different spices such as cayene, chili powder, corriander, salt, garlic/onion powder, just to add something to it that seemed missing. I even added chicken stock and some pieces of leftover roast chicken for flavor. I would suggest adding clam broth to this too. I added the cilantro right to the soup to give it more flavor also. It seemed like a great recipe but realy needed more flavor.
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois