| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds frozen corn kernels, thawed, and drizzled with olive oil
- Kosher salt and freshly ground pepper
- 10 Roma tomatoes, rubbed with olive oil
- 1 medium red pepper, rubbed with olive oil
- 2 tablespoons butter
- 1/4 small yellow onion, diced
- 3 garlic cloves, sliced
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 2 cups half-and-half
- 1 1/2 cups corn tortilla chips, chopped
- Cumin
- Chili powder
- 1 medium avocado, small diced, for garnish
Instructions
- Preheat oven to 500 degrees F.
- Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
- Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 541 |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 14 g |
| Cholesterol | 44 mg |
| Sodium | 1232 mg |
Reviews
I just made this and I would have preferred it without the chips. I’m going to try it again with just some chips crumbled on the top. It was a little bland for my test but still good. I’ll try some tweaks next time to punch up the flavor.
I’ve made this before and it’s terrific. I was really craving a southwest-style chowder but I really need to fit into my pants! I love the Food Network recipes but many of them are so fat laden. I concocted a low-fat chipotle chicken-corn chowder that came out really great. No butter and no cream ellebeaugrease.blogspot
I omit the tomatoes in this recipe as I don’t care for them. Sometimes, I add a potato but it’s the best soup ever!!! I also leave some of the corn whole so that it’s a thicker consistency.
Does anybody else wonder why the picture looks like it doesn’t have any tomatoes in the recipe?
just enough heat to make it really different. Good alternative to chili
I was a little skeptical as I was preparing this, but it turned out to be delicious and well worth it!! I followed the recipe just the way it was written, except got in a hurry and forgot to strain it. The soup came out just fine without being strained – someone mentioned in a review the corn skins need to be strained but I didn’t notice them at all. Excellent flavor, just the right amount of spice for me. Great recipe!
This recipe has a spicy Southwestern flair but unlike a chowder, it is more soupy. Suggest to add back some of the pureed corn.
This is a great base for a corn chowder. I ended up adding tabasco, fresh cilantro, red pepper flakes and some leftover shrimp I had in the freezer. The cilantro made a big difference. Next time I think I will leave some of the corn whole, as I like my chowder chunky. The recipe as it stands is more soupy than chowdery.
This chowder is simply the best! I have it whenever in Park City and now making it at home…thank you for obtaining the recipe!!
Wonderful! I made this for a party and it was a HUGE hit! People were requesting more but it was all gone! I added a couple of things to recipe. I roasted 4 jalapenos without the seeds then threw them in the blender with everything else. I also let the soup simmer for about 2 hours before I blended everyhing to really let flavors blend. After soup was blended I mixed in a couple bunches of finely diced cilantro. Soup is easy, fabulous and spicy!