Southwestern Corn Chowder

2 tbsp. butter or margarine
1 1/2 c. diced red onions
1 tsp. cumin
1 can chicken broth (141/2 oz.)
1 c. water
1 tsp. minced canned chipotle chile in adobo*
1 tsp. salt
2 c. peeled and diced potatoes

4 c. fresh corn kernels
1 1/2 c. milk
1 c. heavy whipping cream
1/4 c. chopped fresh cilantro

Place potatoes, butter, onions, broth, water, chipotle, and salt in crock pot. Cover and cook on low 4-5 hours until potatoes are tender. Add corn and cook 45 min to an hour.

Remove 1 1/2 cups of chowder and puree in blender until smooth. Return to Crockery Pot, add milk and cream. Cook just until heated through. Stir in cilantro.

Makes 9 cups

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