Southwestern Cheesy Corn Chowder
- 2 tablespoons Land O Lakes Butter
- 1 large (1 cup) onion, chopped
- 2 ribs (3/4 cup) celery, chopped
- 1 small (1/2 cup) red bell pepper, chopped
- 1 large potato, unpeeled, chopped
- 1 jalapeno pepper, seeded, finely chopped
- 3 cups frozen whole kernel corn, thawed
- 1 (14.5-ounce) can low sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 cup milk
- 2 tablespoons corn starch
- 2 tablespoons chopped fresh cilantro
- 1 cup shredded Cheddar cheese
- Melt butter in 4-quart saucepan over medium heat until sizzling; add onion, celery, bell pepper, potato and jalapeno pepper.
- Saute, stirring occasionally, 2-3 minutes or until vegetables are softened.
- Stir in corn, chicken broth, tomatoes, chili powder, salt and cumin.
- Cook over medium-high heat 6-9 minutes or until mixture comes to a full boil.
- Reduce heat to low.
- Cover; cook 15-18 minutes or until potato is fork tender.
- Stir 2 tablespoons milk into cornstarch in bowl until smooth; stir in remaining milk.
- Stir milk mixture into soup.
- Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil.
- Reduce heat to low.
- Cook, stirring occasionally, 5 minutes.
- Stir in cilantro.
- Ladle into individual serving bowls.
- Top each serving with 2 tablespoons cheese.
butter, onion, celery, red bell pepper, potato, pepper, kernel corn, chicken broth, tomatoes, chili powder, salt, ground cumin, milk, corn starch, fresh cilantro, cheddar cheese
Taken from www.landolakes.com/recipe/4376/southwestern-cheesy-corn-chowder (may not work)