Corn Chowder with a Southwestern Zing

This is another recipe that my friend, Amy, shared with me.  Like her baked potato soup, this one does not disappoint.


1/2 cup butter

2 small onions, chopped

1 cup diced red bell pepper

1 tsp. ground cumin

1/4 tsp. ground red pepper

1/2 cup all-purpose flour

2 cups chicken broth

2 cups milk

1 (16-oz.) cans whole kernel corn, with liquid reserved


Melt butter in a large saucepan over medium heat; add onion and next 3 items and saute until vegetables are tender.

Add flour to mixture, stirring well.  Gradually add broth, milk, and reserved corn liquid, stirring well.

Bring mixture to a boil, whisking until smooth.  Add corn, stirring well.

Note:  I usually make this soup early in the day according to the directions above.  Then I transfer it to the crockpot  (low heat) and let it simmer throughout the day.  It really soaks up the flavor.


2 Comments (+add yours?)

  1. Trackback: Soup’s On, Y’all! « Tater Tales
  2. Kelly
    Oct 30, 2008 @ 10:44:30

    Yummy! I am making this one Sunday evening! Thanks.


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