Santa Fe Corn Chowder Recipe

Name: Santa Fe Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Unsalted Butter; 1 cup Finely Chopped Bell Peppers (preferably A Mix Of Red, Yellow And Green But Any Color Will Do); 1 whole Small Onion, Finely Chopped; 2 Tablespoons Flour Whisked Into 1/4 Cup Water; 1-1/2 cup Low Sodium Chicken Or Vegetable Stock; 2 teaspoons Cumin; 2 teaspoons Chili Powder; 2 cans (15.25 Oz. Can) Sweet Corn, Drained (or 3 Cups Frozen, Thawed); 1/2 cups Half-and-half; 1 cup Sharp Cheddar Cheese, Shredded; Salt And Pepper, to taste; _____; FOR GARNISH:; 1/2 cups Sharp Cheddar Cheese; 1/2 cups Sour Cream; 3 Tablespoons Green Onions, Sliced Into 1/2 Inch Lengths

Servings: persons

2 Tablespoons Unsalted Butter
1 cup Finely Chopped Bell Peppers (preferably A Mix Of Red, Yellow And Green But Any Color Will Do)
1 whole Small Onion, Finely Chopped
2 Tablespoons Flour Whisked Into 1/4 Cup Water
1-1/2 cup Low Sodium Chicken Or Vegetable Stock
2 teaspoons Cumin
2 teaspoons Chili Powder
2 cans (15.25 Oz. Can) Sweet Corn, Drained (or 3 Cups Frozen, Thawed)
1/2 cups Half-and-half
1 cup Sharp Cheddar Cheese, Shredded
Salt And Pepper, to taste
_____
FOR GARNISH:
1/2 cups Sharp Cheddar Cheese
1/2 cups Sour Cream
3 Tablespoons Green Onions, Sliced Into 1/2 Inch Lengths

1
Melt butter over medium heat in a medium saucepan. Add bell peppers and onion and saute gently until they begin to soften and onion begins to turn transparent, about 3 minutes. Add flour/water mixture and stock, stirring to combine. Increase heat to medium-high and cook until liquids begin to boil gently. Add cumin, chili powder, corn, and half-and-half. Cook until soup again comes to a low boil. Using an immersion blender, puree the chowder slightly, just until no large pieces remain. (The goal is to break down large pieces of corn and pepper, but not to reduce it to a completely smooth puree.) Remove the immersion blender and add cheese, stirring to combine. Continue heating until cheese melts, about 5 minutes. Add salt and pepper, to taste.
2
Serve immediately, garnished with extra cheese, sour cream and green onions.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Tablespoons Unsalted Butter, 1 cup Finely Chopped Bell Peppers (preferably A Mix Of Red, Yellow And Green But Any Color Will Do), 1 whole Small Onion, Finely Chopped, 2 Tablespoons Flour Whisked Into 1/4 Cup Water, and more.

Yes, Santa Fe Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Santa Fe Corn Chowder

How did you like this recipe?

Frequently Asked Questions