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 […]

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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