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Quick and Easy Southwestern Corn Chowder
Dana @ Cooking at Cafe D
10 minutes
6 servings
BeginnerThis corn soup...is quickly becoming a favorite in our home.
It's healthy
It's quick
Can be used for "Meat Free Mondays"
Is super flavorful
It's versatile!
Add chicken
Add cumin and make it spicy
Add a bit of flour while the veggies are sweating to thicken for chowder
Anything else you think of!
I usually make a super quick version of this.
Ready in 15 minutes.
Both the super quick and the fast unprocessed versions are available on our blog.
http://www.cookingatcafed.com/2012/03/super-quick-unprocessed-chicken-corn.html
Total Steps
6
Ingredients
11
Tools Needed
1
Related Article
Cooking at Cafe DIngredients
- 1/4 cup half and half(optional)
- cheddar or Monterrey cheese(optional)
- 1 teaspoons chili flakes(optional)
- 2 tablespoons butter(optional)
- 2 cups shredded chicken, cooked(optional)
- salt and pepper
- 4 cups chicken or vegetable stock
- 32 ounces fresh yellow corn kernels (or frozen)
- 1/2 cup red bell pepper, small dice
- 1/2 cup green bell pepper, small dice
- 2 large sweet onions, small dice
Instructions
1
Step 1
In a Dutch oven, sweat the onions and peppers with a pinch of salt until onions are translucent.
2
Step 2
Add the chili flakes.
3
Step 3
Add the chicken stock, corn and chicken.
4
Step 4
10 minutes
Simmer covered.
5
Step 5
Add the butter, half and half, and cheese, if desired.
6
Step 6
Add salt and pepper to taste.
Tools & Equipment
Dutch oven