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MEXICAN CORN CHOWDER

Source of Recipe


My daughter






List of Ingredients



• oil or broth or wine
  
• 1 to 2 large onions
  
• 1 red or orange bell pepper
  
• 2 – 3 stalks celery
  
• 2 – 3 carrots
  
• 2 – 3 potatoes
  
• 2 tsp. or more oregano
  
• water
  
• 2 Tbsp. vegetable broth mix
  
• 2 Tbsp. chili powder
  
• 1 bag frozen corn
  
• salt and pepper to taste
  
• 1 can green chilies
  
• 3 – 4 fresh tomatoes, peeled or 1 can tomatoes
  
• 2-4 cloves garlic
  
• Monterey Jack cheese, cubed (optional)
  






Instructions



1. Sauté chopped onion, pepper, celery, and carrots in oil/broth/wine for 5 minutes. Add oregano. Add ½”diced potatoes. Sauté another 5 minutes. Add water to about an inch over the veggies. Bring to boil and simmer 10 to 15 minutes (until potatoes are tender). While the above is simmering, puree tomatoes and chilies in blender together. Add vegetable broth mix and chili powder. Stir very thoroughly. Remove about 1/2 to 2/3 of the vegetables and broth and puree with about 1/2 of the bag of corn; do in batches. (Be sure to leave lots of chunks of veggies). Return pureed veggies as well as tomato and chili mixture and the rest of the corn and salt and pepper to the pot and bring to a boil. Simmer at least 10 minutes to blend flavours. Pour over cubed cheese, if desired, when serving.