Recipe: Southwest Corn ChowderA perfect hearty and warming chowder for those cold days that are still ahead...
2-3 tbsp olive oil
6-8 scallions, thinly sliced, white and green parts separated
3-4 medium-sized carrots, cleaned and thinly sliced
1 tsp. chipotle chili powder (or regular, but the chipotle [or Mexican style] gives it a nice smokey flavor.)
1 tsp. oregano
2 cloves of garlic, pressed, mashed or finely chopped
2 medium sized potatoes, peeled and cut into a 1/2-inch dice
2 12-ounce packages of frozen corn
4 cups broth (I used vegetarian chicken broth. Yes, they make such a thing.)
2 cups milk (This can be easily veganized, as I did, by using an unsweetened almond milk)
In a medium to large sized pot, heat the olive oil over medium-high heat then add the white part of the scallion, carrots, chili powder and oregano. Stir occasionally and cook for 2-3 minutes, until the scallions begin to soften and the garlic and spices are fragrant. Add the potato, corn broth and milk. Bring to a boil, then lower to a simmer and continue to simmer for 15-20 minutes, until the potatoes are cooked through and can be easily pierced with the tip of a knife. Add the remaining green portion of the scallions and serve.
Makes 4-6 servings.
Makes 4-6 servings.
Possible additions at the table:
Pico de gallo or a chunky salsa, if you want to spice it up
Diced avocado
Strips of tortillas, fried until crispy
A squeeze of lime
Diced tomato
Toasted pumpkin seeds
And what could be better with this than a warm, crisp and melty quesadilla?
Mangez!
