Soup and Stew/

Spicy Corn Chowder

Author: SallyK / Date: 2011-09-03 @ 11:36 am / Print Me! /
Tags: Carrots / Celery / Corn / Dairy / Holidays and Company / Mexican Specialties / Peppers /

Spicy Corn Chowder This chowder has a Mexican flair, and will be perfect for a party. Once cooked it can be placed in a slow cooker on "warm" to serve at any time during the party.

Serves 10-12.

Ingredients:

  • 1 Anaheim pepper
  • 6 Tbsp butter
  • 2 c onion, chopped
  • 2 c celery, chopped
  • 2 tsp salt
  • 2 tsp turmeric
  • 4- 15 oz cans whole kernel corn with liquid
  • 2 c water
  • 2 c carrots, peeled and finely chopped
  • 2 c potatoes, peeled and finely chopped
  • 1/2 c parsley, minced
  • 1 1/2 c instant mashed potato flakes
  • 4 c half 'n half

Directions:

  1. Roast the Anaheim pepper, turning frequently, over an open burner or in a hot oven until charred. Place it in a paper bag to steam for 5 minutes. Peel, seed, and chop the pepper. Set aside.
  2. In a large heavy pot, heat the butter and saute the onion and celery over medium low heat for 3-5 minutes. Add the salt and turmeric and saute another minute.
  3. Stir in the Anaheim pepper, canned corn with its liquid, water, carrots, potatoes, parsley and potato flakes. Stir well until smooth.
  4. Heat to simmering, lower flame, cover, and simmer 15 minutes or until the carrots and potatoes are tender.
  5. Stir in the half 'n half and let it heat briefly. (Do not reach boiling.)
  6. Serve hot with tortilla chips and a crisp salad.