Southwestern Spicy Corn Chowder
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 1⁄2 cup celery, finely diced
- 1⁄2 cup red bell pepper, finely diced
- 3⁄4 cup red onion, finely diced
- 2 tablespoons flour
- 1 teaspoon chili powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup frozen hash browns (shredded)
- 1 (11 ounce) can corn niblets
- 1 (4 1/2 ounce) can green chilies, chopped
- 2 1⁄2 cups chicken broth
- 3⁄4 cup heavy cream
directions
- Melt butter with olive oil in pot.
- Add celery, bell pepper and onion.
- Cook for 5 minutes.
- Add hash browns, corn, and green chilis.
- Cook for another 5 minutes.
- Combine all dry ingrediants.
- Add to pot and stir for 1 minute constantly.
- Add chicken stock and bring to boil.
- Reduce to low and simmer for 5 minutes.
- Add cream and let simmer 2 more minutes stirring frequently.
- Ready to serve.
- Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
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Reviews
-
I love this! This is a fantastic recipe and has now become my favourite. I love the combination of the spicyness and the sweetness of the corn. We love spicy food and this is definately a winner in our home. I followed the recipe exactly and the bacon was a brilliant addition to the flavour. Perfect - thanks for posting.