SOUTHWEST POTATO CORN CHOWDER
Yogurt and reduced-fat cheese put a healthier spin on creamy chowder.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 15
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.
Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 5 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 10 g, TransFat 0 g
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SOUTHWESTERN CHOWDER
A Healthy Living chowder recipe? Yes, please! This one is made with salsa, beans and veggies-and it's ready to serve in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Mix broth, salsa, beans and corn in 3-quart saucepan. Bring to boil over medium-high heat.
- Add macaroni , zucchini and cumin; return to boil. Reduce heat to medium; simmer 6 minutes or until macaroni is tender.
- Spoon into 4 soup bowls; top each serving with 2 Tbsp. cheese. Garnish with chopped cilantro.
Nutrition Facts : Calories 320, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 21 g
CREAMY SOUTHWEST CORN CHOWDER
This hearty Southwest style soup features chicken, black beans, corn and peppers in a slightly spicy, creamy broth. Top with shredded cheese and avocado for a heartwarming lunch or dinner.
Provided by Danelle
Categories Soups
Time 40m
Number Of Ingredients 19
Steps:
- In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
- Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
- Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
- Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
- Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.
Nutrition Facts : Calories 469 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 28 grams fat, Fiber 6 grams fiber, Protein 28 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 873 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SPICY SOUTHWEST CORN CHOWDER
A nice corn chowder with some bite. You can remove the seeds from the jalapeno pepper if you prefer it less spicy.
Provided by Simplyjmay
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium-high heat. Cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. Add corn, chicken broth, and diced chicken.
- Bring the soup to a boil. Reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. Remove saucepan from heat and let soup cool.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to the saucepan.
- Place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. Garnish servings with lime wedges, cilantro, and sour cream.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 69.7 g, Cholesterol 24 mg, Fat 10.5 g, Fiber 7.9 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1459.6 mg, Sugar 13.2 g
BACON AND CORN CHOWDER
Make a hearty Bacon and Corn Chowder with corn and red potatoes. Hot pepper cheese adds the spice to this Bacon and Corn Chowder that's simply awesome.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cook bacon in large saucepan until crisp, stirring frequently. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
- Add potatoes, onions and celery to drippings; cook and stir 2 min.
- Stir in soup and milk; bring to boil. Simmer on low heat 8 min., stirring occasionally. Add remaining ingredients; cook 5 min. or until process cheese food is completely melted and potatoes are tender, stirring occasionally.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 9 g, Protein 13 g
CROCK POT SOUTHWESTERN CORN CHOWDER WITH CHICKEN AND GREEN CHILES
This Southwestern Corn Chowder is a comfort food classic, with a delicious, fun little kick! So easy - just mix everything together right in your crock pot! • Freezable • Make Ahead • Gluten Free •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Time 5h10m
Number Of Ingredients 17
Steps:
- Directly in your slow cooker insert, whisk together milk and cornstarch.
- Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly.
- Add chicken breasts to mixture, pushing them to the bottom of the slow cooker.
- Cook on low (6-8 hours), or on high (5 hours).
- Just before serving, use two forks to shred the chicken. Or, remove the chicken from the slow cooker onto a plate or cutting board and cut it into small cubes, and then return the chicken to chowder in the slow cooker.
- Serve chowder sprinkled with cilantro and cheese, if desired.
Nutrition Facts : Calories 235 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 2 grams fat, Fiber 6 grams fiber, Protein 18 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 629 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SOUTHWEST CORN CHOWDER
This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour.
Provided by Syd
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
- Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
- Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 28.7 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 2.5 g, Sodium 217.9 mg, Sugar 9.4 g
SOUTHWESTERN CORN CHOWDER
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Provided by Cookie and Kate
Categories Soup or stew
Time 50m
Number Of Ingredients 19
Steps:
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Nutrition Facts : ServingSize 1 of 4 large bowls, no garnishes, Calories 513 calories, Sugar 26 g, Sodium 1051.6 mg, Fat 19.1 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 83.9 g, Fiber 10.1 g, Protein 13.4 g, Cholesterol 35.3 mg
CREAMY SOUTHWESTERN CORN CHOWDER
Feeling like soup? Cozy up to a bowl of piping-hot chowder you can make in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring occasionally, until tender.
- Stir in flour until well blended. Gradually stir in broth. Stir in salt, black pepper and red pepper; heat to boiling. Reduce heat; cook, stirring frequently, until thickened.
- Stir in half-and-half, corn and 2 tablespoons chives. Cook until thoroughly heated. Serve sprinkled with additional chives.
Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 4 g, Protein 10 g, SaturatedFat 12 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1980 mg, Sugar 13 g, TransFat 1/2 g
SOUTHWESTERN CORN CHOWDER
Steps:
- 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.
SOUTHWEST POTATO AND CORN CHOWDER
This Southwest Potato and Corn Chowder is full of all the goodness of classic corn and potato chowder and loaded with tons of southwestern flavor-- peppers, chiles, black beans, cumin, and chili powder!
Provided by Heather Cheney
Categories Soup
Time 45m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 serving, Calories 429 kcal
SOUTHWEST CHICKEN CORN CHOWDER
"My family really enjoys this recipe. It's super fast, easy and filling. Even my little grandson like it!" The fat-free evaporated milk stands in beautifully for calorie-laden cream. Eileen Robitaille - Riverside, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a large nonstick saucepan, saute onion and garlic in oil until tender., Stir in the broth, soup, chicken and chilies until blended. Bring to a boil. Reduce heat; stir in the corn, milk, chili powder and cumin. Heat through (do not boil). Sprinkle each serving with cheese and cilantro.
Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 673mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
SOUTHWESTERN SPICY CORN CHOWDER
Make and share this Southwestern Spicy Corn Chowder recipe from Food.com.
Provided by canspam324
Categories Chowders
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter with olive oil in pot.
- Add celery, bell pepper and onion.
- Cook for 5 minutes.
- Add hash browns, corn, and green chilis.
- Cook for another 5 minutes.
- Combine all dry ingrediants.
- Add to pot and stir for 1 minute constantly.
- Add chicken stock and bring to boil.
- Reduce to low and simmer for 5 minutes.
- Add cream and let simmer 2 more minutes stirring frequently.
- Ready to serve.
- Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
SOUTHWESTERN CORN CHOWDER
This Southwestern corn chowder is lighter than most and it makes a perfect lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth, and milk.
- Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper.
Nutrition Facts : Calories 381 g, Fat 12 g, Fiber 6 g, Protein 15 g
SOUTHWESTERN CORN CHOWDER
I received this recipe from a local restaurant here in Placerville, California, "Cafe Luna", David Van Buskirk is one of the owners and the chef. "All you need is a good glass of wine, and a hunk of good bread, a simply dressed salad and you have a great meal!!!"
Provided by Queen uh Cuisine
Categories Chowders
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In medium sized soup pot, combine all ingredients except cream and chopped cilantro.
- Bring to a slow boil, cover and reduce to simmer. Cook for 20 minutes stirring occasionally.
- In a blender, puree soup in batches until smooth; return to soup pot.
- Add half and half or heavy cream and cilantro. Bring back to low simmer and cook for another 5-8 minutes or until slightly thickened.
- Sprinkle with chopoed cilantro and serve.
Nutrition Facts : Calories 379.3, Fat 10, SaturatedFat 5, Cholesterol 26, Sodium 292.4, Carbohydrate 66.7, Fiber 7.8, Sugar 6, Protein 12.8
INSTANT POT SOUTHWEST CHICKEN CORN CHOWDER
Chicken Corn Chowder with a Southwest twist. Enjoy it with a crush of tortilla chips and a dollop of sour cream.
Provided by Marci
Categories Soup
Time 45m
Number Of Ingredients 23
Steps:
- Select sauté on the pressure cooker and add oil. When hot, add onions, garlic, jalapeno, red bell pepper, potatoes, and corn. Sauté for 3-4 minutes, just until the vegetables start to soften.
- Add salt and spices; stir to distribute.
- Add chicken tenderloins and nestle them down into the veggies and spices (this will help flavor the chicken as it cooks). Add chicken broth.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, let the pressure release naturally for 5-10 minutes, then release any remaining pressure.
- Remove chicken to a plate.
- Scoop 3-4 ladles of soup into a blender (more or less depending on how chunky/smooth you want the soup). Add sour cream to the blender and blend until smooth. Note: the soup will be very hot, so start on low, then gradually increase the blender to high to prevent splatters. I like to put a hand towel over the lid, just in case. Stir pureed soup back into the pot.
- Add milk, lime juice, and beans; stir.
- Shred or chop chicken into bite-size pieces; stir into soup.
- Taste and season with extra salt if needed (I typically add another teaspoon).
- Serve hot with a garnish of cheese, green onions, cilantro, avocado, crushed chips, and a dollop of sour cream or yogurt.
Nutrition Facts : Calories 367 calories, Sugar 13.8 g, Sodium 315.7 mg, Fat 7.5 g, SaturatedFat 2.1 g, TransFat 0 g, Carbohydrate 52.6 g, Fiber 7 g, Protein 26.8 g, Cholesterol 41.9 mg
SOUTHWESTERN CORN CHOWDER
This creamy corn chowder is perfect when nights turn cool and for using up the last corn of the season.
Provided by Jennifer Segal
Categories Soups
Time 1h
Yield 4 to 6
Number Of Ingredients 16
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onions, bell pepper, and jalapeño and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown. Add the flour and cook, stirring constantly, for 1 minute.
- Add the broth, 1 cup of the milk, salt, cumin, coriander, and potatoes; bring to a boil. The soup will seem thick; that's okay. Reduce the heat to low, cover, and simmer, stirring once halfway through so the potatoes don't stick to the bottom of the pan, until the potatoes are tender, 12 to 15 minutes (if your potatoes are not tender at this point, just continue simmering until they are).
- Meanwhile, in a blender, puree the remaining 1 cup of milk with 1 cup of the corn until smooth.
- Add the milk and corn mixture to the soup along with the remaining 2 cups of corn; simmer until hot. Off the heat, stir in the sour cream, scallions, and cilantro. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and serve with lime wedges.
- Note: I like this soup a little spicy, so I mince about half of the jalapeño's seeds and ribs and toss them in with the onions and peppers. If you'd like more control over the heat, you can add cayenne pepper at the end, to taste, or offer hot sauce at the table.
- Note: To scrape the corn from the cobs, place the corn on a clean dish towel set over a cutting board, then use a serrated knife to cut the kernels of the cobs. (The dish towel prevents the kernels from bouncing all over the place.) Alternatively, you can invert a small bowl inside a larger bowl. Hold the cob upright on top of the inverted small bowl, with the flatter end of the cob down, and use a sharp knife to slice downward as close to the cob as possible.
- Make-ahead Instructions: Before adding the sour cream, scallions, and cilantro, the soup can be made up to 2 days ahead of time and refrigerated. Reheat on the stovetop over medium heat, and proceed with the recipe.
Nutrition Facts : Calories 540, Fat 23 g, Carbohydrate 70 g, Protein 15 g, SaturatedFat 12 g, Sugar 16 g, Fiber 7 g, Sodium 1,339 mg, Cholesterol 56 mg
SOUTHWESTERN CORN CHOWDER
Steps:
- Heat a large, dry pot over medium heat. Add the bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.
- Add the onion to the pot; cook until just softened, about 4 minutes. Add the carrot, celery, and poblano; cook until the vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add the wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add the potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all the vegetables are tender, about 20 minutes.
- Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more. Stir in the 1/4 cup cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.
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- In a large pot, heat 2 tablespoons of the oil. Add the yellow onion, garlic, ancho chiles and fennel seeds and cook over moderate heat, stirring frequently, until the onion is lightly browned, about 8 minutes.
- Working in batches, puree the soup in a blender. Strain the soup into a heatproof bowl and rinse out the pot.
- Add 1 cup of water to the pot along with the clams. Cover and cook over high heat until the clams open, about 8 minutes. Transfer the clams to a bowl and remove them from their shells; rinse to remove any grit.
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SMOKY SOUTHWESTERN POTATO AND CORN CHOWDER
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3.7/5 (94)Estimated Reading Time 3 minsCategory SoupTotal Time 45 mins
- Note: in this recipe the veggies have previously been grilled and are cooked. See notes below for starting with raw vegetables or using a slow cooker.
- Add peppers, corn, potatoes and salt and stir. Add flour and stir until none is visible, cook one minute.
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Servings 6Total Time 40 minsEstimated Reading Time 3 mins
- Rub pork tenderloin with 1 tablespoon olive oil and season with 1 teaspoon salt, ½ teaspoon pepper.
- Add 1 tablespoon olive oil to the pot and sauté onions and celery. Add garlic, paprika, coriander, and cayenne pepper. Next, add flour and butter and stir until paste-like in consistency.
- Pour in chicken broth and stir, scraping up any bits of flavor from the bottom of the pot. Add diced potatoes and the pork tenderloin. Bring to a boil then reduce heat to a simmer, about 20-25 minutes.
SOUTHWEST CORN CHOWDER - CREME DE LA CRUMB
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- 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 corn, half and half, salt, pepper, chili powder, and green chiles (including juices from the can). Simmer while you prepare the roux.
SOUTHWESTERN CORN CHOWDER - FARM FLAVOR RECIPE
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- Small corn pieces will remain. (If you donât care for the corn pieces, strain the soup with a strainer or colander that has bigger holes; the soup is too dense and thick to go through a fine-mesh strainer.).
SOUTHWEST CHICKEN CORN CHOWDER - EASY RECIPES, PRINTABLES ...
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Cuisine ChickenTotal Time 1 hr 35 minsServings 6
- Transfer grease into a large pot. Add the onion, celery, and garlic to the bacon grease and saute until tender.
- Add half of the chicken broth and the remainder of the vegetables. Stir and simmer until vegetables are tender and soup is cooked down.
SOUTHWEST SHRIMP AND CORN CHOWDER RECIPE | MYRECIPES
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4.5/5 (69)Calories 212 per serving
- Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper, and serrano chile to pan; sauté 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
- Quesadillas: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 (6-inch) flour tortillas in pan. Top each tortilla with 2 1/2 tablespoons preshredded reduced-fat Mexican blend cheese, 1 1/2 tablespoons chopped green onions, and 1 tablespoon chopped pickled jalapeño peppers. Cook 1 minute or just until cheese melts and tortilla is toasted. Arrange 1 (6-inch) flour tortilla over top of each quesadilla. Flip quesadillas; cook 30 seconds. Cut each quesadilla into 6 wedges, and serve with a small bowl of salsa.
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- Set a large, heavy-bottomed pot over medium heat and add the oil. When oil is hot, add onions and cook until soft and translucent, about 5 minutes. Add garlic and jalapeño and cook 2 minutes more.
- Add bell peppers, corn, celery, potatoes, cumin, and the chicken broth. Bring to a boil and reduce to a simmer. Let cook for 30 minutes, until potatoes are very tender.
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