Southwestern Corn and Red Pepper Chowder

"Great hearty soup . . with fresh bread it's a meal in itself. The original recipe came from Keegan's, a local restaurant in Phoenix, however I've made modifications to it over the years. Lighter version can be made by cooking the potatoes in 2 1/4 cups broth."
 
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photo by Galley Wench photo by Galley Wench
photo by Galley Wench
Ready In:
35mins
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • In medium saucepan, bring potatoes, cream and bullion to a simmer over medium heat until tender.
  • In large stock pot, fry bacon until crisp.
  • Remove bacon, save drippings.
  • Saute onions in 2 Tablespoons bacon fat (or oil) over medium heat until soft.
  • Add peppers and cook until tender, about 3 minutes.
  • Stir in salt, thyme, white pepper, poultry seasoning and coriander.
  • Add milk and heat gently, do not boil.
  • Add potato mixture to stock pot, stir and bring to simmer.
  • Thicken with cooled butter-flour mixture.
  • Stir well.
  • Simmer lightly to obtain a gloss.
  • Add corn and heat thoroughly.
  • Sprinkle bacon bits on top before serving.

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Reviews

  1. Kittencalrecipezazz
    Very good, this soup has a wonderful combo of flavors, I used one large jalapeno pepper in place of the poblano peppers as that is all I had, also added in cayenne pepper and increased the chicken bouillon, my DH loved this soup, thank you Galley!... Kitten:)
     
  2. i2CAnCoOK
    This is so very good! Here's my mods: used Homogenized milk (3.25%) throughout, used 2 red peppers, no poblanos available. Servied it with caesar croutons and it was absolutely delicious. Thanks for posting!
     
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Tweaks

  1. Kittencalrecipezazz
    Very good, this soup has a wonderful combo of flavors, I used one large jalapeno pepper in place of the poblano peppers as that is all I had, also added in cayenne pepper and increased the chicken bouillon, my DH loved this soup, thank you Galley!... Kitten:)
     

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