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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Southwestern Corn Chowder Recipe

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This recipe for Southwestern Corn Chowder is from Eat Me!, 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:  
4 tablespoons butter
1 small white onion chopped
1 jalapeno minced
5 cloves garlic crushed
3 tablespoons flour
2 teaspoons ground cumin
1 teaspoon chili powder
4 cups chicken stock
6 cups frozen corn kernels (or fire roasted corn)
1 tablespoon sugar
2 teaspoons salt
1 1/2 cups heavy cream half and half, or milk
1 cup freshly chopped cilantro
Directions:
Directions:
Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
Stir in the flour, cumin, and chili powder and cook 1-2 minutes.
Whisk in the chicken stock until smooth and bring to a boil.
Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
Stir in cream and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
Personal Notes:
Personal Notes:
Add in: 2-3 cups grilled chicken, shredded or chopped

 

 

 

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