Aug 14, 2013
Southwestern Corn Chowder
When I worked in the kitchen at my son’s boarding school in New Mexico, this was one of the kids’ favorite dishes. There’s just something very comforting and homey about a corn chowder.
I don’t often use white potatoes. But I did in this chowder. I would like to try replacing the potatoes with rutabaga sometime, but rutabaga is something I don’t often have on hand and I had several ears of corn that were badly in need of consumption! And since my son is newly home, I wanted to make this for him as he remembered it…
- 2 medium-sized white potatoes, diced
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced (or one small green pepper if you don’t want it spicy)
- 4 cups corn kernels (you can use frozen, but fresh is best!)
- 2 TBS chopped cilantro
- 4 cups water
- 2 TBS Spike salt-free seasoning
- ½ tsp ground black pepper
- ½ cup raw cashews
- Place the potatoes, onion, green pepper and seasonings in a soup pot with the water.
- Cover and simmer until the potatoes are tender (about 15-20 minutes)
- When the potatoes are tender, place the cashews into a high powdered blender, add some of the soup broth (just enough to cover) and blend until smooth.
- Add about 3/4 of the rest of the soup (onions and potatoes included) and 2 cups of the corn kernels to the blender and blend until smooth.
- Add this back to the pot.
- Now add the rest of your corn, cilantro and red pepper and simmer just to warm. It’s nice to have the corn and pepper stay crunchy! And the cilantro will stay beautifully green if not cooked too much.
- Serve topped with some fresh cilantro and freshly grated black pepper.
- If you like, you can also add some rinsed black beans to the mix at the end!
Serves 4. Enjoy!