Smoky Southwestern Potato and Corn Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 1 teaspoon salt
- 2 cups chicken broth
- 1/2 teaspoon chili powder
- 1 teaspoon minced garlic
- 1 tablespoon flour
- 1/2 teaspoon cumin
- 1 tablespoon oil
- chopped fresh parsley for garnish
- 2 green onions (sliced)
- 1/2 medium red onion (diced)
- 1 red pepper (grilled and diced)
- 4 cobs corn (grilled and removed from the cob)
- 1 lb little potatoes (grilled and quartered (i used th
- 1 cup evaporated milk (regular milk or cream is fine)
- 1 1/2 cups monterey jack cheese (or other favorite)
- Carbohydrate 1.86033597205416 g
- Cholesterol 306.666666666667 mg
- Fat 70.6239881087858 g
- Fiber 0.0797963414048061 g
- Protein 76.1316461614942 g
- Saturated Fat 18.794329916089 g
- Serving Size 1 1 serving (496g)
- Sodium 287.901584800115 mg
- Sugar 1.78053963064936 g
- Trans Fat 5.67391076227075 g
- Calories 966 calories
[ { "@type": "HowToStep", "text": "*NOTE: in my recipe the veggies have previously been grilled and are cooked. See notes above for starting with raw vegetables." }, { "@type": "HowToStep", "text": "Heat a large pot over medium high heat. Add oil and cook onion until soft, 3-4 minutes." }, { "@type": "HowToStep", "text": "Add garlic, cumin and chili powder and cook and stir one minute." }, { "@type": "HowToStep", "text": "Add peppers, corn, potatoes and salt and stir. Add flour and stir until none is visible, cook 1 minute." }, { "@type": "HowToStep", "text": "Add broth and milk and cook until thickened, about 5-8 minutes." }, { "@type": "HowToStep", "text": "Stir in 1 cup cheese, green onions and sprinkle with parsley. Serve." } ]
