Southwestern Cheesy Corn Chowder
Southwestern Cheesy Corn Chowder
Corn chowder has a new zing when made with southwestern flavorings.
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20 min
Prep Time
50 min
Total Time
8
servings Ingredients
2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
2 ribs (34 cup) celery, chopped
1 small (12 cup) red bell pepper, chopped
1 large potato, unpeeled, chopped
1 jalapeño pepper, seeded, finely chopped
3 cups frozen whole kernel corn, thawed
1 (14.5-ounce) can low sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon chili powder
12 teaspoon salt
14 teaspoon ground cumin
1 cup milk
2 tablespoons corn starch
2 tablespoons chopped fresh cilantro
1 cup shredded Cheddar cheese
How to make
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STEP 1
Melt butter in 4-quart saucepan over medium heat until sizzling; add onion, celery, bell pepper, potato and jalapeño pepper. Sauté, stirring occasionally, 2-3 minutes or until vegetables are softened.
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STEP 2
Stir in corn, chicken broth, tomatoes, chili powder, salt and cumin. Cook over medium-high heat 6-9 minutes or until mixture comes to a full boil.
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STEP 3
Reduce heat to low. Cover; cook 15-18 minutes or until potato is fork tender.
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STEP 4
Stir 2 tablespoons milk into cornstarch in bowl until smooth; stir in remaining milk. Stir milk mixture into soup. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Stir in cilantro.
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STEP 5
Ladle into individual serving bowls. Top each serving with 2 tablespoons cheese.
220 Calories
9 Fat (g)
25 Cholesterol (mg)
510 Sodium (mg)
27 Carbohydrates (g)
3 Dietary Fiber
9 Protein (g)
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