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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Southwest Roasted Corn Chowder Recipe

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This recipe for Southwest Roasted Corn Chowder is from The Family Cookbook Project Number 2, 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 cup fresh corn kernels or frozen whole kernel corn
½ cup bacon bits
½ cup diced roasted red bell pepper (you can buy this in a jar already roasted)
2 tsp. diced roasted jalapeno pepper
1 cup half and half
1 tbsp. flour
1 tbsp. sugar
2 tbsp.butter
½ cup diced yellow or white onion
¼ cup diced celery
½ tsp. minced garlic
2½ cup water or bullion
1-1½ cup peeled potato diced
1 tbsp. chopped fresh cilantro
½ tsp. kosher salt
¼ tsp. cumin
hot pepper sauce to taste
Directions:
Directions:
Heat oven to 400º. Spread 2 cups of corn kernels on ungreased nonstick cookie sheet. Roast for 10 minutes. Turn the corn with metal pancake turner, roast an additional 10 minutes or until browned. Set aside.

Place remaining 1 cup of unroasted corn in a blender. add half and half, flour and sugar. Blend 20 seconds. Set aside.

Heat oil or butter in stockpot over low heat. Add onion, cook 3 minutes. Add celery and garlic, cook and stir an additional 3 minutes.

Increase heat and add water. Bring to a boil. Reduce heat and add potato and simmer 8 minutes.
Add pureed corn mixture, diced pepper, diced jalapeno, bacon bits and roasted corn. Mix well. Simmer over very low heat for 10 minutes, stirring occasionally.

Remove from heat. Stir in chopped cilantro, salt and cumin. Taste to decide if you want to add hot pepper sauce.
Personal Notes:
Personal Notes:
This is a very tasty soup. .

 

 

 

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