Soup

Southwest style roasted corn chowder is for Soup.

Southwest style roasted corn chowder takes 20 minutes to prepare.

Southwest style roasted corn chowder takes 30 minutes to cook.

Southwest style roasted corn chowder makes 4 servings.

The ingredients for Southwest style roasted corn chowder are:

16 ounces frozen corn kernels
5 ounces green pepper, small dice
3 ounces sun-dried tomato halves, small dice
5 ounces onions, small dice
2 teaspoons chicken bouillon, better than bouillon
1 ounce hot chili pepper, chopped fine
1/2 cup pecan halves, pulverized
1 tablespoon canola oil
2 teaspoons cumin
1/2 cup cilantro leaves, whole
3 cups water
2 teaspoons balsamic vinegar
1 teaspoon kosher salt

Here is how you make Southwest style roasted corn chowder:

1.Pan fry corn, dry roast to slightly browned, set aside2.Pan fry pecans to roast, when cool, chop fine3.Add canola oil to pan, heat on high. Add hot peppers, cook a minute then add diced onion and green pepper4.Cook, stirring frequiently until onions start to brown. 5.Take sun dried tomatoes and chop fine. 6.Add cumin, salt, sun dried tomatoes and cook several minutes then add water, vinegar and 2 teaspoons better than bouillon.7.Add corn and cook for 30 minutes8.Place half in a blender, puree add back into soup and stir in cilantro and pecans.Serving Size:?4-1.5 cup

The nutritional information for Southwest style roasted corn chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 326.2

• Total Fat: 14.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,451.3 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 7.7 g
• Protein: 9.5 g