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Southwest Corn Chowder

Seasonal fresh corn makes this soup thick and satisfying, but it's good to know that it can be made year round wsing frozen corn as well.
Course Main Course
Cuisine American
Servings 4

Ingredients

  • 4 slices bacon
  • 1 medium onion chopped
  • 1 medium sweet red pepper coarsely chopped
  • 1 medium green bell pepper coarsely chopped
  • 3 scallions coarsely chopped
  • 1 pound potato new, coarsely chopped
  • 2 cups corn fresh or frozen (about 10 ounces)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.8 tsp cayenne pepper
  • 1 cup milk
  • 1/2 cup cheddar cheese sharp, shredded

Instructions

  • In a large pot or Dutch oven, saute the bacon until crisp. Remove the bacon an set aside for later. To the bacon grease add onions, bell peppers, and the white and light colored part of the scallions. Cook over medium heat, stirring, until the vegetables have softened, about 5 minutes. Add potatoes, half of the corn, 2 cups of water, salt, black pepper, and cayenne. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the potatoes are tender, 10 to 15 minutes.
  • Meanwhile, in a blender, combine the remaining corn and the milk and blend until smooth.
  • Stir the corn-milk puree into the soup and cook until heated through, about 5 minutes.
  • Finely chop the dark green parts of the scallions. Just before serving, sprinkle the scallions, Cheddar cheese, and bacon bits over the soup.