SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
SPICY CORN CHOWDER
This hearty, dairy-free soup has both sweetness and bite! It can be served immediately or chilled overnight to intensify the flavors. Top with grated Colby or Parmesan cheese if desired.
Provided by jgmurphy
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h20m
Yield 6
Number Of Ingredients 20
Steps:
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Nutrition Facts : Calories 304.9 calories, Carbohydrate 47.1 g, Fat 6.2 g, Fiber 5.2 g, Protein 9.6 g, SaturatedFat 0.7 g, Sodium 420.2 mg, Sugar 19.5 g
SOUTHWESTERN CORN CHOWDER
Steps:
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
SOUTHWESTERN SPICY CORN CHOWDER
Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.
Provided by canspam324
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter with olive oil in pot.
- Add celery, bell pepper and onion.
- Cook for 5 minutes.
- Add hash browns, corn, and green chilis.
- Cook for another 5 minutes.
- Combine all dry ingrediants.
- Add to pot and stir for 1 minute constantly.
- Add chicken stock and bring to boil.
- Reduce to low and simmer for 5 minutes.
- Add cream and let simmer 2 more minutes stirring frequently.
- Ready to serve.
- Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
SOUTHWESTERN CORN CHOWDER
This is a recipe from Simply in Season and features fresh veggies that are available locally in the summer. You can add one or a combination of cooked black beans, lima beans and chopped, cooked chicken. If you have grilled corn available it'll add a lovely smoky flavour.
Provided by Dreamer in Ontario
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add olive oil to soup pot and saute chopped onion until soft.
- Add corn and broth and cook for 10 minutes.
- Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
- Blend until smooth and return puree to pot.
- Heat until almost boiling.
- Stir in red pepper and tomato.
- Heat for 1 minute.
- Immediately before serving, squeeze lime into soup and top with cilantro.
- Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.
Nutrition Facts : Calories 177.5, Fat 6, SaturatedFat 1, Sodium 565, Carbohydrate 27.5, Fiber 4.2, Sugar 7.9, Protein 7.8
SOUTHWESTERN CHEESY CORN CHOWDER
This is a spicy chowder full of vegetables and ground turkey. An easy meal to prepare, most of the time is consumed in chopping vegetables!!Be sure to try it with the sweet potatoes in the chowder...they will surprise you with how they add to the recipe. This was created for RSC #5.
Provided by Susie D
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Cut all vegetables to size-- I cut all of mine into approximately 1/2" pieces-- I found that it reduced the cooking time for them all to be similar in size.
- In soup pot, melt 2 T butter and brown the ground turkey.
- Add garlic& sauté until done.
- Add onions, green& red peppers, and zucchini-- sauté a few minutes until vegetables are limp.
- Stir in 1 T butter& flour.
- Add chicken stock, peas, corn, potatoes, sweet potatoes, salt, sage, chipotle peppers, adobo sauce,& black pepper.
- Bring to boil-- Reduce heat to simmer.
- Cover & let cook until all vegetables are tender, (approx 25 minutes).
- Ladle 2 cups of soup into mixing bowl-- SLOWLY stir in the half & half to prevent it from separating.
- Pour it SLOWLY back into soup pot, stirring frequently.
- Add both cheeses-- stir until cheese is melted and chowder is thickened.
- Taste & adjust salt/pepper if needed.
SOUTHWESTERN CORN CHOWDER
I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"
Provided by Queen uh Cuisine
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
- Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
- In a blender, puree soup in batches until smooth; return to soup pot.
- Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
- Sprinkle with chopoed cilantro and serve.
Nutrition Facts : Calories 379.3, Fat 10, SaturatedFat 5, Cholesterol 26, Sodium 292.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6, Protein 12.8
SOUTHWESTERN CORN CHOWDER
Delicous and quick to make. Better flavor than expected from a recipe made of convience foods. Clipped from the Grand Rapids (Michigan)Press.
Provided by DJM70
Categories Chowders
Time 35m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a medium stockpot, melt the butter, and then sauté the chopped onion.
- Add the chicken broth and milk, then the potatoes.
- Bring to a boil, turn heat to low and simmer until potatoes are tender.
- Stir in the cheese, both corns, salsa and black beans.
- Heat over low heat until serving temperature.
- Stir occasionally so soup does not scorch.
- Top each bowl with the crushed con chips and chilies.
Nutrition Facts : Calories 489.8, Fat 19.6, SaturatedFat 11.8, Cholesterol 62.1, Sodium 1449.9, Carbohydrate 60.7, Fiber 8.9, Sugar 8.1, Protein 22.2
SOUTHWESTERN CORN CHOWDER
Make and share this Southwestern Corn Chowder recipe from Food.com.
Provided by Scarlett516
Categories Chowders
Time 30m
Yield 2 quarts, 7 serving(s)
Number Of Ingredients 13
Steps:
- In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
- Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 181.1, Fat 4.3, SaturatedFat 0.8, Cholesterol 39.1, Sodium 611.1, Carbohydrate 16.2, Fiber 2.2, Sugar 2.6, Protein 20.4
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