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
Submitted by: 42FABULOUS
Number of Servings: 10
Ingredients
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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)
Directions
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.
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.