southwestern corn chowder



southwestern corn chowder

this corn chowder is super tasty! i love it for crisp fall days! the fresh vegetables and cilantro balance out the hearty cream nicely. i make this larger batch and freeze this soup in individual portions for weekday lunches for my husband and i. you can also garnish this chowder with with my pickled jalapenos!

serves 8

6 ears sweet corn removed from cob

2 large white onions diced

2 celery stalks sliced thin

2 large carrots sliced thin

¼ cup cilantro diced

1 stick butter

1 quart half and half

½ cup flour

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 box vegetable broth

melt butter

saute onions, celery, and carrots until tender

add flour and brown to make roux and set aside

in another skillet, bring vegetable broth and corn kernels to a boil

add spices and cilantro

add corn mixture to roux and stir to prevent lumps

add half and half and simmer, stir constantly to prevent burning

garnish with cilantro and serve

Cheers! - lh

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