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Southwest Roasted Corn Chowder Recipe

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Southwest Roasted Corn Chowder image
Cowboy Kenny on his North Florida property


This recipe for Southwest Roasted Corn Chowder, by , is from The Family Cookbook Project Number 2, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine Anderson


3 c. fresh corn kernels or frozen whole kernel corn
c. bacon bits
c. diced roasted red bell pepper (you can buy this in a jar already roasted)
2 tsp. diced roasted jalapeno chile
1 c. half and half
1 tbsp. flour
1 tbsp. sugar
2 tbsp.butter
c. diced yellow or white onion
c. diced celery
tsp. minced garlic
2 c. water or bullion
1-1 cup peeled potato diced
1 tbsp. chopped fresh cilantro
tsp. kosher salt
tsp. cumin
hot pepper sauce to taste

Heat oven to 400. 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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