Southwestern Corn Chowder

Recipe courtesy Windy Ridge

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Picture of Southwestern Corn Chowder Recipe Photo: Southwestern Corn Chowder Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 22 Reviews
Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 2 pounds frozen corn kernels, thawed, and drizzled with olive oil
  • Kosher salt and freshly ground pepper
  • 10 Roma tomatoes, rubbed with olive oil
  • 1 medium red pepper, rubbed with olive oil
  • 2 tablespoons butter
  • 1/4 small yellow onion, diced
  • 3 garlic cloves, sliced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 2 cups half-and-half
  • 1 1/2 cups corn tortilla chips, chopped
  • Cumin
  • Chili powder
  • 1 medium avocado, small diced, for garnish

Directions

Preheat oven to 500 degrees F.

Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.

Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 22 reviews

  • on March 19, 2013

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    I just made this and I would have preferred it without the chips. I'm going to try it again with just some chips crumbled on the top. It was a little bland for my test but still good. I'll try some tweaks next time to punch up the flavor.

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  • on December 23, 2010

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    I've made this before and it's terrific. I was really craving a southwest-style chowder but I really need to fit into my pants! I love the Food Network recipes but many of them are so fat laden. I concocted a low-fat chipotle chicken-corn chowder that came out really great. No butter and no cream ellebeaugrease.blogspot

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  • on September 14, 2010

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    I omit the tomatoes in this recipe as I don't care for them. Sometimes, I add a potato but it's the best soup ever!!! I also leave some of the corn whole so that it's a thicker consistency.

    people found this review Helpful.
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