Southwestern Cheesy Corn Chowder

  1. Melt butter in 4-quart saucepan over medium heat until sizzling; add onion, celery, bell pepper, potato and jalapeno pepper.
  2. Saute, stirring occasionally, 2-3 minutes or until vegetables are softened.
  3. Stir in corn, chicken broth, tomatoes, chili powder, salt and cumin.
  4. Cook over medium-high heat 6-9 minutes or until mixture comes to a full boil.
  5. Reduce heat to low.
  6. Cover; cook 15-18 minutes or until potato is fork tender.
  7. Stir 2 tablespoons milk into cornstarch in bowl until smooth; stir in remaining milk.
  8. Stir milk mixture into soup.
  9. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil.
  10. Reduce heat to low.
  11. Cook, stirring occasionally, 5 minutes.
  12. Stir in cilantro.
  13. Ladle into individual serving bowls.
  14. 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)

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