Southwest Potato And Corn Chowder Food

SOUTHWEST POTATO CORN CHOWDER

Steps:

• In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) about 15 minutes or until potatoes are fork-tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork.
• Stir reserved mashed potatoes back into remaining potatoes in saucepan, along with broth, sugar, garlic salt, pepper, ground red pepper, corn and roasted red bell pepper. Cook over medium heat 5 minutes, stirring occasionally.
• In small bowl, stir flour into milk with whisk until well mixed; stir into potato mixture. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted. Remove from heat; stir in yogurt, cilantro and green onions. Serve topped with bacon and, if desired, additional green onions.

SOUTHWEST POTATO AND CORN CHOWDER

Steps:

• In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
• Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes.
• Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
• Melt the butter in a medium-sized saucepan. Once melted stir in the flour and cook, stirring constantly for a minute.
• Gradually stir in the milk and continue to stir, making sure to clean the bottom of the pan with each stir so it doesn't burn. As it comes to a boil, the mixture will start to thicken.
• Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese.
• Add the cheese sauce into the broth mixture and stir until well combined. Season with 1/4 tsp kosher salt, adding more depending on the salt content of the broth you used. Stir in cilantro and serve topped with fresh pico de gallo.

SOUTHWEST-STYLE POTATO CORN CHOWDER

Steps:

• Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
• Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
• Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
• Discard bay leaf.
• Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
• Stir in Canandian bacon and simmer, covered, 5 minute.
• Season to taste with salt and white pepper.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

OLD FASHIONED CORN AND POTATO CHOWDER

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.