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Southwestern Corn Chowder

Recipe by Partnership for a Healthier America




INGREDIENTS

2 tbsp vegetable oil

1 large onion, minced

2 jalapeños, minced (or 4-oz can green chiles)

2 stalks celery, minced

1/4 cup red pepper, minced (fresh or canned roasted red peppers)

2 cloves garlic, minced

1 tsp cumin

4 Medium potatoes, scrubbed with skin on, cut into 1/2- inch cubes

3 cups chicken or vegetable broth

3 cups sweet corn, (about 4 ears kernels sliced off, or 2 12- oz cans corn, drained or 2 10-oz bags of frozen corn)

1 cup milk

1/2 tsp black pepper



DIRECTIONS

In a large pot heat the vegetable oil over medium heat. Add the onion, jalapeños, and celery and sauté 4-5 minutes. Add the red pepper, garlic and cumin and sauté for another

2 minutes.


Add the potatoes and broth to the vegetables. Bring to a boil, then reduce heat and simmer for 10 minutes. Add corn and continue cooking until potatoes are tender about another 5-10 minutes.


Add milk and black pepper and bring to a simmer. Serve in bowls.



4 – 6 servings





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