Southwestern Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 141.4
  • Total Fat: 3.8 g
  • Cholesterol: 9.2 mg
  • Sodium: 402.7 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.4 g

View full nutritional breakdown of Southwestern Corn Chowder calories by ingredient
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Number of Servings: 10


    4 ounces bacon (5-6 slices) cut into 1/2" pieces
    1 medium onion, cut into 1/2" cubes
    1 large carrot, cut into 1/2" cubes
    2 celery stalks, cut into 1/2" cubes
    1 fresh small poblano chili, seeded and cut into 1/4" dice
    1 t salt
    1/4 t freshly ground pepper
    pinch cayene pepper
    1/2 t cumin
    1 ounce dry white wine
    1 lb potatoes, peeled and cut into 1/2" cubes
    5 c chicken stock
    3 c fresh corn kernels
    1 c fat free half and half
    1/4 cup cilantro plus more for garnish
    tabasco or other hot sauce (optional)


Heat pot over medium heat. Add bacon and cook/stir until crisp. Transfer bacon to a paper towel.

Add onion to pot and cook until softened (about 4 minutes).

Add carrot, celery and chili. Cook until tender (about 5 minutes).

Stir in salt, cumin, pepper and cayenne.

Raise heat to high and add wine. Cook until most liquid has evaporated (2-3 minutes).

Add potatoes and chicken stock and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.

Stir in corn and half and half. Cook until corn is tender but do not let the half and half boil (about 5 minutes or a bit more).

Stir in cilantro. Season with salt and pepper to taste. Garnish with reserved bacon, cilantro and hot sauce.

Makes about 10 1-cup servings.

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