Spicy Corn Chowder - Tex Mex Recipe

Name: Spicy Corn Chowder - Tex Mex
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup butter (1/2 stick); 1 medium onion, chopped; 1 cup red bell pepper, chopped (I like a large chop on this, but do what you like); 1 teaspoon cumin (I usually add a LOT more); ¼ teaspoon cayenne pepper (or to taste); ¼ cup all-purpose flour; 1 cup canned chicken broth; 1 cup whole milk (do not substitute low or non-fat); 1 (16 ounce) can whole kernel corn, drained, liquid reserved; 1 (16 ounce) can creamed corn; 1 ½ cups frozen corn (more or less, depending on how thick you want the soup); 2 bunches cilantro, chopped (add cilantro to taste); sour cream, for garnish

Servings: persons

¼ cup butter (1/2 stick)
1 medium onion, chopped
1 cup red bell pepper, chopped (I like a large chop on this, but do what you like)
1 teaspoon cumin (I usually add a LOT more)
¼ teaspoon cayenne pepper (or to taste)
¼ cup all-purpose flour
1 cup canned chicken broth
1 cup whole milk (do not substitute low or non-fat)
1 (16 ounce) can whole kernel corn, drained, liquid reserved
1 (16 ounce) can creamed corn
1 ½ cups frozen corn (more or less, depending on how thick you want the soup)
2 bunches cilantro, chopped (add cilantro to taste)
sour cream, for garnish

1
Melt butter in heavy large saucepan over medium heat.
2
Add onion, cumin and cayenne and saute until onion is tender, about 4 - 6 minutes.
3
Add flour and stir 1 minute.
4
The stirring for one minute is important.
5
Gradually mix in broth, milk and reserved corn liquid.
6
Bring mixture to boil, whisking until smooth.
7
Mix in all the different corns and stir until corn is just heated through.
8
(You do not need to defrost the frozen corn before adding).
9
Add peppers and cilantro.
10
(I like the crunch of the fresh uncooked peppers in the soup.
11
If you prefer you can saute them with the onion.
12
).
13
Garnish with fresh cilantro and sour cream.

493

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.

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

You need 13 ingredients. The key ingredients include: ¼ cup butter (1/2 stick), 1 medium onion, chopped, 1 cup red bell pepper, chopped (I like a large chop on this, but do what you like), 1 teaspoon cumin (I usually add a LOT more), and more.

Yes, Spicy Corn Chowder - Tex Mex 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.

Spicy Corn Chowder - Tex Mex

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