Southwestern Corn Chowder Recipe
The Recipe: Southwestern Corn Chowder
Southwestern Corn Chowder Recipe
By adding a bit of curry and some zip to a traditional corn chowder recipe, this Southwestern Corn Chowder Recipe brings to the table a tasty, tantalizing break from the norm. Savory and rich, this corn chowder can be served as a hearty lunch or a spicy and satisfying dinner. Pairing this zesty chowder with a sweet, fragrant wine such as a Riesling or Gewürztraminer adds a dash of refinement to this homey comfort food.
Accompaniments such as warm buttered four tortillas, a spinach and mango salad, and/or chips and roasted red pepper salsa are divine with corn chowder.
Below, you will find the recipe, the ingredients, and also some notes about the ingredients. As with many recipes, there is a traditional way of doing things and then there are shortcuts and ways to make things easier. I have tried to include enough information for you decide the best way to make this recipe work for you. I hope you will enjoy it!
About the Ingredients
- "Par cooked bacon"= just cook the bacon until it is no longer fleshy but not yet crisp. Let rest on paper towels, then dice.
- "Toasted, minced garlic"= there are two easy ways to toast garlic. Simply brown in a saute pan in a bit of olive oil or spread on a cookie pan and brown in the oven at 350°.
- "Curry powder, yellow prepared"= what we call curry is really a blend of many different spices, for this recipe, I just use a prepared blend such as McCormick's.
- 2 tablespoons butter
- 1 cup minced onion
- 1/3 cup chopped celery
- 2 tsp toasted, minced garlic
- 1/2 cup par-cooked, diced bacon
- 2 tsp cumin
- 1 tsp celery salt
- 1 tbsp turmeric
- 2 tbsp curry powder, yellow prepared
- 1/2 tsp. cayenne
- 2 tbsp crushed, dried Ancho chilies (optional)
- 12 cups chicken broth
- 6 cups corn
- 3 large potatoes, par-cooked and cubed
- 1/4 cup chicken base
- 2 1/2 cups cream
- Flour tortillas cut into strips and fried in vegetable oil until golden
"6 Cups of Corn"= There are two ways which I have prepared the corn for this recipe. The first, is to place whole ears of corn-on-the-cob onto the grill until the corn is toasted on the outside. Then cut the corn from the cob. The second way, is to use frozen corn kernels. Spread them in a thin layer on a baking sheet and toast them in the oven, at 400°, until golden brown. If pressed for time, you could just skip this step all together and use plain corn kernels. It will still be delicious!
"Chicken Base"= differs from stock in that it is much more condensed. I like a product called Better Than Bouillon, available at any grocery store.
- In a large pot, sauté onion, celery and garlic in butter until tender.
- Add bacon, cumin, celery salt, turmeric, curry powder, cayenne, and crushed ancho chilis.
- Gradually add broth, stirring constantly
- Mix in corn and potatoes.
- Add chicken base and let dissolve completely.
- Reduce temperature to a simmer, then add cream.
- Cook until thickened to desired consistency.
- Serve topped with corn tortilla chips or fried flour tortilla strips.
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