Southwestern Corn Chowder

Whole kernel corn is cooked with tomatoes, bell pepper, onion and garlic, combined with broth, cream and tortilla chips, then blended.

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Ingredients:

• 2 tablespoons butter
• 2 pounds fresh or frozen corn kernels
• 10 plum tomatoes, diced
• 1 medium red bell pepper, diced
• 1/4 small yellow onion, diced
• 3 garlic cloves, chopped
• 2 tablespoons all purpose flour
• 3 cups chicken (or vegetable) broth, canned or homemade  
• 2 cups half-and-half cream (fat-free, if preferred)
• 2 cups corn tortilla chips, slightly crushed
• Cumin to taste
• Chili powder to taste
• Kosher salt and freshly ground pepper
• 1 medium avocado, small diced, for garnish

Method

Melt butter in a large soup pot or Dutch oven. Add corn, tomatoes, some of the bell pepper, the onion and garlic. Stir vegetables over medium-high heat until lightly caramelized. Add flour and cook for 2 to 3 minutes. Add chicken broth, half and half, and 1 1/4 cups of tortilla chip pieces; mix well. Pour this mixture in a food processor or blender and puree until smooth. Season with cumin, chili powder, salt, and pepper, to taste. Serve soup topped with diced avocado, remaining red pepper, and the remaining tortilla chip pieces.

Notes: This soup can be pureed to make it smooth, but I like it with a little texture. Serve with warm crusty bread and (unsalted) butter.

Number of servings: 8-10

Submitted By: Lilykyte2056679
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