Sorry, you need to enable JavaScript to visit this website.

Southwestern Corn Chowder

  • 40 min
  • Easy
  • 18

Creamy Southwest corn chowder with a poblano kick.

  • Butter, unsalted -- 4 oz
  • Corn, roasted, kernels removed -- 14 3/4
  • White onion, diced small -- 6 oz
  • Celery, diced small -- 4 1/2 oz
  • All purpose flour -- 6 oz
  • Water -- 64 fl oz
  • Heavy whipping cream -- 4 oz
  • Minor's® Fire Roasted Poblano Flavor Concentrate Gluten Free -- 2 oz
  • Minor's Gluten Free Chicken Base Made with Natural Ingredients -- 1 oz
  • Minor's Roasted Garlic Flavor Concentrate Gluten Free -- 1/2 oz
Preparation
1
In a soup pot, combine butter, corn, onion and celery. Sauté over medium high heat for 5 minutes. Add flour and reduce heat; cook for 3-5 minutes to a blond color.
2
Whisk water, cream, Fire Roasted Poblano Flavor Concentrate, Chicken Base and Roasted Flavor Concentrate. Add to soup pot, and continue whisking until the roux is fully dissolved. Simmer for 20 minutes or until the soup thickens.
3
Season to taste. Garnish and serve.
Components