Ancho Chili Corn Chowder
2 tbsp butter
1 tbsp olive oil
3/4 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
1 eleven ounce can niblet corn, drained
1 can chopped green chilies
1 cup frozen country-style hash brown potatoes, thawed
2 tbsp. all-purpose flour
1 tsp. ancho chili powder
1/4 tsp. cayenne powder
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 1/2 cups chicken broth
3/4 cup heavy whipping cream
In a large saucepan, combine butter & olive oil. Melt butter over medium heat. Add onion, celery, bell pepper, corn, green chilies, & potatoes. Cook 8 minutes, stirring frequently, or until veggies are tender. Add dry ingredients; cook for 1 minute, stirring constantly. Gradually add chicken broth, stirring to mix well. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Add cream, cook 5-10 minutes, stirring frequently, until slightly thickened. Garnish with chopped red bell pepper, if desired.
(UPDATE: Lorraine made this, and it was simple, fast, & delicious. Served with some hot cornbread, it is a perfectly wonderful Winter dinner.)
1 comment:
The second time I made this recipe, I doubled it. It really is THAT good. I did use regular chili powder instead of ancho, but that was only because I didn't have ancho on hand. Also, I like to garnish with a healthy sprinkling of shredded cheese and a dollop of sour cream. My husband, the carnivore, likes to stir in some chicken!
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