Corn Chowder With Potato

Corn chowder with potato recipe

Ingredients
• 2 tablespoons butter
• 2 pounds fresh or frozen corn kernels
• 10 plum tomatoes, diced
• 1 medium red bell pepper, diced
• 1/4 small yellow onion, diced
• 3 garlic cloves, chopped
• 2 tablespoons all purpose flour
• 3 cups chicken (or vegetable) broth, canned or homemade
• ½ potato (slice on very small cubes)
• 2 cups half-and-half cream (fat-free, if preferred)
• 2 cups corn tortilla chips, slightly crushed
• Cumin to taste
• 3 to 4 leaves of cilantro
• Chili powder to taste
• Kosher salt and freshly ground pepper
• 1 medium avocado, small diced, for garnish

Corn and potato chowder directions
Melt butter in a large soup pot. Add corn, tomatoes, some of the bell pepper, the onion, potatoes, cilantro, and garlic. Stir vegetables over medium-high heat until lightly caramelized. Add flour and cook for 2 to 3 minutes. Add chicken broth, half and half, and 1 1/4 cups of tortilla chip pieces; mix well. Pour this mixture in a food processor or blender and puree until smooth.

Season chowder with cumin, chili powder, salt, and pepper to taste. Remember to go easy on the salt if you have heart problems. Serve soup topped with diced avocado, remaining red pepper, and the remaining tortilla chip pieces.
Enjoy!

Number of Servings: 8-10

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