Southwestern Corn Chowder
Source of Recipe
Mary
Recipe Introduction
[Mary's Notes: Dinner 1/6/07 and, oh my, what a wonderful hit this was with
us both!! Gene went absolutely crazy over it. Very easy to do and a
wonderful sensation of flavors on the tongue! We love Jalapenos so I
quartered and then chopped and left them in...did not take them out as the
recipe instructed. Changes made/products used: I eliminated 4 Tablespoons
butter by using butter flavored cooking spray to saute, used unsalted butter
for the remaining butter, still no fresh celery here, used dried flakes
{we're not big celery fans anyway}, used 1 whole onion while the recipe
called for 3/4 cup, freshly ground black pepper, 1 whole bell pepper while
the recipe called for 3/4 cup, chopped the jalapenos and left in the soup,
used Campbell's Low-Sodium Chicken Broth, unbleached all-purpose flour,
Hy-Vee Grand Selections white shoepeg corn frozen/thawed, and used Land
O'Lakes Fat-Free Half-and-Half in place of the heavy cream. Upon serving, I
added some McCormick Powdered Chipotle Pepper to my dish along with a salt
substitute. The soup, in my opinion, does need salt even though the recipe
doesn't call for it. MasterCook nutritional information is correct for the
changes I made and products I used.]
List of Ingredients
Southwestern Corn Chowder
4 tablespoons butter plus
4 tablespoons butter
1 tablespoon minced garlic
3/4 cup chopped celery
1 cup chopped onion -- [3/4 cup]
1/2 teaspoon black pepper
1 chopped red bell pepper -- [3/4 cup]
2 whole jalapenos
3 cups chicken broth
6 tablespoons all-purpose flour
3 cups corn (if frozen thaw and drain)
3 cups heavy cream
Recipe
Customer Lenore W. of Wellesley, Massachusetts, and Sarasota, Florida, says,
"I love the rich creamy taste of corn chowder, but I especially like the
zing of its jalapenos. It is full of flavor. I have it every time I eat at
the Cottage."
In a soup pot melt 4 tablespoons of the butter over medium heat and saute
the garlic, celery, onion, black pepper, and bell pepper until soft. Slice
the jalapeno in quarters and add to the pot. Add the chicken broth. Stir
until mixed throughout. Bring to a boil. In a separate small pot melt the
remaining 4 tablespoons butter, add the flour and stir until thoroughly
mixed, about 1 minute. Whisk the flour mixture into the soup pot until well
blended. Add the corn and heavy cream. Simmer on low heat for 20 minutes.
Remove the jalapeno quarters before serving.
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