Mexican Corn Chowder

Mexican Corn Chowder
Servings: 8 Prep 10 mins Cook 20 mins

Ingredients

  • 3 slices bacon, diced
  • 1/2 cup chopped onion
  • 1 cup finely chopped red sweet pepper
  • 2 large russet potatoes, peeled and cubed
  • 1 can (4.5 ounces) diced green chilies, drained
  • 6 cups chicken broth
  • 2 packages (10 ounces each) frozen whole-kernal corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup half-and-half
  • 2 tablespoons chopped fresh cilantro (optional)

Make It

1. Saute bacon and onion in saucepan until onion is softened, lightly browned. Stir in sweet pepper; saute 1 minute.

2. Add potatoes and chilies; cook, stirring, 5 minutes. Add broth, corn, salt and cayenne pepper. Cover; simmer 15 minutes, until potatoes are fork-tender. Remove half of soup to food processor. Whirl to puree, return to saucepan. Stir in half-and-half. Remove from heat. Add cilantro, if desired. Makes 8 servings.