Quick and Easy Southwestern Corn Chowder
Ingredients
2 large sweet onions, small dice
1/2 cup red bell pepper, small dice
1/2 cup green bell pepper, small dice
32 oz. fresh yellow corn kernels, (or frozen)
4 cups chicken or vegetable stock
salt and pepper
2 cups shredded chicken, cooked (optional)
1 tsp. chili flakes (optional)
2 Tb. butter (optional)
cheddar or Monterrey cheese (optional)
1/4 cup half and half (optional)
Preparation
1
In a Dutch oven, sweat the onions and peppers with a pinch of salt until onions are translucent.
2
Add the chili flakes.
3
Add the chicken stock, corn and chicken.
4
Simmer covered for 10 minutes.
5
Add the butter, half and half, and cheese, if desired.
6
Add salt and pepper to taste.
.
About
This corn soup...is quickly becoming a favorite in our home.
It's healthy
It's quick
Can be used for "Meat Free Mondays"
Is super flavorful
It's versatile!
Add chicken
Add cumin and make it spicy
Add a bit of flour while the veggies are sweating to thicken for chowder
Anything else you think of!
I usually make a super quick version of this.
Ready in 15 minutes.
Both the super quick and the fast unprocessed versions are available on our blog.
http://www.cookingatcafed.com/2012/03/super-quick-unprocessed-chicken-corn.html
Other Names:
Quick Corn Soup
Yield:
About 6 Servings
Added:
Tuesday, March 13, 2012 - 1:35pm
