Southwest style roasted corn chowder

16 ounces frozen corn kernels
5 ounces green pepper, small dice
3 ounces sun-dried tomato halves, small dice
5 ounces onions, small dice
2 teaspoons chicken bouillon, better than bouillon
1 ounce hot chili pepper, chopped fine
1/2 cup pecan halves, pulverized
1 tablespoon canola oil
2 teaspoons cumin
1/2 cup cilantro leaves, whole
3 cups water
2 teaspoons balsamic vinegar
1 teaspoon kosher salt

Use veggie bouillon for vegetarian cooking.
Try fresh veggies in the summer. Grill the corn, fresh, seeded tomatoes peppers and onion before cooking.
Either the vinegar, cumin or pecans causes the chowder to brown. It tasted great to me!

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