Southwest style roasted corn chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 ounces frozen corn kernels5 ounces green pepper, small dice3 ounces sun-dried tomato halves, small dice5 ounces onions, small dice2 teaspoons chicken bouillon, better than bouillon1 ounce hot chili pepper, chopped fine1/2 cup pecan halves, pulverized1 tablespoon canola oil2 teaspoons cumin1/2 cup cilantro leaves, whole3 cups water2 teaspoons balsamic vinegar1 teaspoon kosher salt
1.Pan fry corn, dry roast to slightly browned, set aside
2.Pan fry pecans to roast, when cool, chop fine
3.Add canola oil to pan, heat on high. Add hot peppers, cook a minute then add diced onion and green pepper
4.Cook, stirring frequiently until onions start to brown.
5.Take sun dried tomatoes and chop fine.
6.Add cumin, salt, sun dried tomatoes and cook several minutes then add water, vinegar and 2 teaspoons better than bouillon.
7.Add corn and cook for 30 minutes
8.Place half in a blender, puree add back into soup and stir in cilantro and pecans.
Serving Size: 4-1.5 cup
2.Pan fry pecans to roast, when cool, chop fine
3.Add canola oil to pan, heat on high. Add hot peppers, cook a minute then add diced onion and green pepper
4.Cook, stirring frequiently until onions start to brown.
5.Take sun dried tomatoes and chop fine.
6.Add cumin, salt, sun dried tomatoes and cook several minutes then add water, vinegar and 2 teaspoons better than bouillon.
7.Add corn and cook for 30 minutes
8.Place half in a blender, puree add back into soup and stir in cilantro and pecans.
Serving Size: 4-1.5 cup
Nutritional Info Amount Per Serving
- Calories: 326.2
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,451.3 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 7.7 g
- Protein: 9.5 g
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