Quick and Easy Southwestern Corn Chowder
By: Dana @ Cooking ...
Published: Tuesday, March 13, 2012 - 1:35pm

Ingredients




2 large sweet onions, small dice
1/2 cup red bell pepper, small dice
1/2 cup green bell pepper, small dice
32 oz. fresh yellow corn kernels, (or frozen)
4 cups chicken or vegetable stock
salt and pepper
2 cups shredded chicken, cooked (optional)
1 tsp. chili flakes (optional)
2 Tb. butter (optional)
cheddar or Monterrey cheese (optional)
1/4 cup half and half (optional)

Preparation

1 In a Dutch oven, sweat the onions and peppers with a pinch of salt until onions are translucent. 2 Add the chili flakes. 3 Add the chicken stock, corn and chicken. 4 Simmer covered for 10 minutes. 5 Add the butter, half and half, and cheese, if desired. 6 Add salt and pepper to taste.

About

This 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