This Southwest corn chowder is the new, comforting, hearty soup recipe you've been waiting for. Packed with potatoes, corn, garlic, onion, and green chilis in a rich and creamy base - it doesn't get any better!
4ears corn on the cobor 1 15-ounce can yellow corn, drained
1poundbaby gold potatoesquartered
2cupschicken brothI used low sodium
4cupshalf and halfI used Fat Free
½teaspooncracked black pepperor to taste
½teaspoonchili powderchipotle chili powder if you have it!
18-ouncecans diced green chilesincluding liquid
for the roux
Grill corn for 8-10 minutes, turning throughout until slightly charred on edges and corn is tender. (If using canned corn, saute in a skillet with 1 teaspoon oil in a pan over medium-high heat til slightly charred) Cut corn off the corn and set aside.
In a large stock pot over medium high heat, melt butter. Add potatoes, garlic, and onions and saute for 3-4 minutes until onions are translucent and tender.
Stir in chicken broth, bring to a boil for 5-10 minutes until potatoes are fork-tender.
Stir in corn, half and half, salt, pepper, chili powder, and green chiles (including juices from the can). Simmer while you prepare the roux.
To prepare the roux, in a medium sauce pan melt butter. Stir in flour for 1 minute. Gradually whisk in heavy cream.
Gradually stir roux into simmering soup.
Taste, add salt and pepper as needed. Serve with fresh cilantro if desired.
Make it spicy: stir in 1/2-1 teaspoon crushed red pepper flakes. Make it cheesy: stir in 1/2-1 cup shredded cheddar or pepperjack cheese.