SOUTHWEST CORN CHOWDER

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Southwest Corn Chowder image

A frend of mine was the owner of Tucson's Southwest Grill.I helped him put his menu together.This was a favorite of mine.12/31/13.

Provided by Karl Strasser

Categories     Other Appetizers

Time 1h40m

Number Of Ingredients 14

1 lb carrots, diced
1/2 lb celery diced
1 bunch scallions sliced
3 lb corn and pepper mix
1/2 Tbsp fresh garlic minced
1/2 Tbsp montreal steak seasoning
1/3 c chicken base
1 qt water
1 qt heavy cream
1 qt half and half
1 Tbsp hot sauce (choula)
1/2 Tbsp white pepper
3 Tbsp liquid smoke flavoring
1 lb roux

Steps:

  • 1. In a large stock pot saute all vegetable.
  • 2. Add garlic, corn blend, liquid smoke, chicken base and water.
  • 3. Bring to a simmer for 20 minutes.
  • 4. Add all remaining ingredients, except roux.
  • 5. Bring to a low simmer and add roux and cook 15 minutes or until soup thickens.Stiring constantly.

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