Southwestern Corn Chowder
Ready In: 35 mins
Serves: 12
Ingredients
- 1 tablespoon butter
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1 teaspoon chili powder
- 1⁄2 teaspoon cumin
- 3 cups vegetable broth or 3 cups chicken broth
- 1 (15 ounce) can cream-style corn
- 16 ounces frozen corn
- 1 (6 ounce) can diced green chilies
- 1 cup heavy cream
- 5 tablespoons flour
- 2 cups cheese, shredded
Directions
- Melt butter in a heavy pan.
- Saute onion, celery, and garlic until tender.
- Stir in broth, chili powder, cumin, corn and chilies.
- Bring to boil, reduce heat and simmer 10 minutes.
- In a small bowl, add cream to the flour, whisking until smooth.
- Add to soup mixture.
- Stir until thickened.
- Add cheese, stirring until melted.
- Serve.
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