Southwestern Corn Chowder

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* Exported from MasterCook *

 

Southwestern Corn Chowder

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

4 cloves garlic -- minced

1 red or green bell pepper -- chopped

1/2 cup onion -- chopped

3 tablespoons flour

1 16 oz. jar picante sauce

1 14.5 oz can vegetable broth

2 15 oz cans creamed corn

4 medium potatoes -- cooked & diced

1 15 oz can corn kernels

1 15.5 oz jar salsa con queso

1 pint half and half*

chopped green onions (optional)

shredded Cheddar cheese (optional)

 

In a Dutch oven, heat oil and saute garlic, bell pepper, and onion until

soft. Add flour and cook about 2 minutes on medium heat. Add Picante sauce,

broth, and creamed corn, and simmer 5 minutes. Add cooked potatoes and corn

kernels.

Add salsa con queso and half & half. Heat thoroughly. Ladle into bowls

and garnish with green onions and/or shredded Cheddar cheese if desired.

 

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NOTES : Picante sauce and salsa con queso are available in various degrees of

spiciness -- mild, medium, and hot (or spicy) -- choose whatever suits your

taste.

 

*You can substitute evaporated skim milk for the half & half to cut down on the

fat, etc.