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Southwestern Corn Chowder

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“I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"”
READY IN:
1hr
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
  2. Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
  3. In a blender, puree soup in batches until smooth; return to soup pot.
  4. Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
  5. Sprinkle with chopoed cilantro and serve.

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