Southwest Corn Chowder
By Bobby Deen
- Prep time: 15 minutes
- Cook time: 30 minutes
- Servings: 4
- 2 teaspoons canola oil
- 1 onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 3 scallions
- 1 pound new potatoes, coarsely chopped
- 2 cups fresh or frozen corn kernels (10 ounces), thawed if frozen
- ½ teaspoon Salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 cup 1% milk
- ½ cup shredded low-fat sharp Cheddar cheese
In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and bell peppers. Coarsely chop the white and light green parts of the scallions and add them to the pot (reserve the dark green parts). Cook, stirring, until the vegetables have softened, about 5 minutes. Add the potatoes, half of the corn, 2 cups of water, and the salt, black pepper, and cayenne. Bring to a boil, cover the pot, and reduce the heat to low. Simmer until the potatoes are tender, 10 to 15 minutes.
Meanwhile, in a blender, combine the remaining corn and the milk and blend until smooth.
Stir the corn-milk puree into the soup and cook until heated through, about 5 minutes.
Finely chop the dark green parts of the scallions. Just before serving, sprinkle the scallions and Cheddar over the soup.