Cheesy Corn Chowder
Ingredients: 4 tablespoons unsalted butter 1 teaspoon cumin 1/2 teaspoon oregano 2 chipotle chiles–diced 1 medium onion–diced 1 red bell pepper–diced 4 large cloves garlic–minced 4 tablespoons flour 4 cups 1/2 & 1/2 4 cups chicken stock/broth 1/2 teaspoon kosher salt 2 large russet potatoes–diced medium 1 1/2 cups white cheddar–grated 1 cup pepper-jack cheese–grated […]
Ingredients:
4 tablespoons unsalted butter
1 teaspoon cumin
1/2 teaspoon oregano
2 chipotle chiles–diced
1 medium onion–diced
1 red bell pepper–diced
4 large cloves garlic–minced
4 tablespoons flour
4 cups 1/2 & 1/2
4 cups chicken stock/broth
1/2 teaspoon kosher salt
2 large russet potatoes–diced medium
1 1/2 cups white cheddar–grated
1 cup pepper-jack cheese–grated
1 (16oz.) can hominy
1 small can cream style corn
1/3 cup cilantro–chopped
1 avocado–diced
lime wedges
Instructions:
In large, heavy pan, heat butter over medium-high heat. Add cumin, oregano, and let sweat. Add chipotle chiles. Let sweat. Add onion and pepper. Sauté until they begin to soften. Add garlic. Sauté 1 minute while stirring. Add flour and stir to make roux. Slowly stir in liquids.
Add diced potatoes and let simmer until potatoes are tender. Add grated cheeses in small handfuls, stirring until melted. Add drained hominy and cream style corn. Serve with cilantro/avocado garnish, and lime wedges.
From secretlifeofachefswife.com