You are here: HomeRecipesSoupsSouthwest Corn Chowder
This creamy, somewhat spicy corn chowder is easy to make.  I've modified the recipe to make it easier for you Southwest Corn Chowderto do at home.   It's pretty quick and it makes a goodly amount.  Your family will love it.

The recipe calls for a habenero pepper.  You can just use the jalapeno or other pepper with less heat if you are sensitive.   Use your own discretion.

Recipe By     : Sitara
Serving Size  : 8    Preparation Time :2:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
   --------     ------------       --------------------------------
      1          quart             stock -- chicken stock
      2          large             potatoes - diced
      1          large             onion -- chopped
      1          stalk             celery -- diced
      1         large              jalapeno -- seeded and chopped
      1         can               diced green chilies -- small can
      1         cup               half and half
      1         cup               diced tomato
      1         small             habanero pepper--seeded and chopped (optional)
      2         tablespoons   parsley -- chopped
      1        teaspoon      black  pepper
      2        cans              corn kernels -- drained
      2        cans              creamed corn
      1        cup                shredded cheddar cheese
      1        large             bay leaf
      1        cup               cilantro -- chopped  (optional)

1.  In a heavy bottomed soup pot saute onion, celery, jalapeno  in butter till onion is translucent.  Add stock, bay leaf, green chilies and potatoes.  Bring to a boil, reduce heat and simmer 30 minutes till potatoes are tender and falling apart.   Check for "heat" and add habenero if you like it hot.  Discard bay leaves.

2.  Stir in corn, milk, tomatoes, salt and pepper.   Bring up heat to medium and cook for 10 minutes.

3.  Turn down to  lowest heat and stir in cheese  till cheese is incorporated.    Add cilantro last.

Taste for heat, salt and pepper.