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Southwestern Chowder

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| Servings: 6 servings

Ingredients

  • 4 ounces diced bacon
  • 1 tablespoon butter
  • 1 cup green bell peppers diced
  • 1 cup red bell peppers diced
  • 12 tablespoons jalapeno peppers finely diced
  • 1 cup yellow onions diced
  • ¼ cup flour
  • 2 tablespoons minced garlic
  • 3 cups chicken stock
  • 2 cups half and half
  • 2 large potatoes peeled and diced
  • 6 ounces corn kernels
  • ¼ cup cilantro chopped
  • 1 teaspoon kosher salt or to taste
  • Pepper to taste

Instructions

  1. In a heavy gauge stock pot sauté bacon for about 8 minutes.
  2. Add diced peppers and onions and lightly sauté for 5 additional minutes.
  3. Mix butter and flour into a paste and add to the pot stirring constantly for about 3 minutes. Do not let the contents get brown.
  4. Add chicken stock and bring to a boil and simmer for about 5 minutes. Add half and half, potatoes and corn and bring to a boil again. Simmer for 45 minutes.
  5. Serve garnished with cilantro and coarse salt.

Notes

  1. Great accompanied by corn bread and a small salad.
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