Southwestern Corn Chowder
Ingredients
The chowder
-
1
tablespoon
extra-virgin olive oil
-
8
ears
fresh sweet corn, shucked (or 6 cups frozen corn kernels)
-
1
pound
red potatoes, cut into ¾” cubes (about 3 cups)
-
1
large
red onion, chopped
-
1
unit
poblano pepper, chopped (optional)
-
1
unit
red bell pepper, chopped
-
2
ribs
celery, chopped
-
¾
teaspoon
salt, divided, to taste
-
½
teaspoon
chili powder
-
2
medium cloves
garlic, pressed or minced
-
4
cups
vegetable broth
-
2
cups
water
-
1
unit
bay leaf
-
2
tablespoons
unsalted butter, cut into 4 pieces
-
¼
cup
chopped cilantro
-
¼
cup
crème fraîche or sour cream or Greek yogurt
-
1
tablespoon
fresh lime juice
-
to taste
freshly ground black pepper
Garnishes (optional)
-
to taste
grated sharp cheddar cheese
-
to taste
thinly sliced green onion
-
to taste
additional cilantro leaves
-
a tiny pinch
chili powder
Instructions
- Heat olive oil in a Dutch oven over medium heat, then add corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon salt, and ½ teaspoon chili powder. Cook until onions are tender.
- Add garlic and cook until fragrant, then add broth and water, and drop in the bay leaf.
- Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until potatoes are tender.
- Remove bay leaf and blend about half the soup until smooth, then return to pot.
- Stir in cilantro, crème fraîche (or sour cream), and lime juice. Season with remaining salt and black pepper to taste.
- Serve in bowls and add garnishes as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
600mg
Cholesterol
20mg
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