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Corn and Pepper Jack Chowder Recipe

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This recipe for Corn and Pepper Jack Chowder is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. olive oil
1 1/2 tsp. garlic, chopped
2 c. frozen hash brown potatoes
16 oz bag of frozen onions, peppers and celery
2 c. milk
14 oz. evaporated milk
1- 15oz. can creamed corn
2 c. corn, frozen or canned
1/2 tsp. salt
1 bay leaf
1 tsp. Southwest seasoning (or cumin, chili powder and cilantro to taste)
8 oz. pepper-jack cheese-- 10 slices or Bistro blend shredded.
Directions:
Directions:
In a large saucepan, heat olive oil over medium heat. Add hash browns, aromatic blend and garlic and cook 8-10 minutes or until the veggies soften and potatoes brown slightly; stir often. Add milk and stir. Add the corn and seasonings and stir well. Bring the soup to a simmer, reduce heat to low and cook for 10 minutes. Remove from heat, remove bay leaf. Stir in cheese, slowly, until blended. Serve while hot. Thin the chowder with stock or milk, as desired.
Number Of Servings:
Number Of Servings:
4

 

 

 

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