My husband was recently in Africa for about two weeks and while I missed him like crazy and wished I could’ve gone too, it was a good opportunity to make some dishes that aren’t up his alley! (like these soups!)
This soup is called Santa Fe Corn Chowder and ironically enough, I’ll be visiting New Mexico for the first time in less than a week! The corn and pepper combo is delicious and of course, cheddar cheese makes everything better. The touch of creaminess makes for a mighty tasty and hearty soup that anyone from Santa Fe (or elsewhere) would love.
Santa Fe Corn Chowder
2 Tbsp unsalted butter
1 cup finely chopped bell peppers
1 whole small onion, finely chopped
2 Tbsp flour whisked into 1/4 cup water
1 1/2 cup chicken or vegetablev stock
2 tsp cumin
2 tsp chili powder
2 cans (15.25 oz each) sweet corn, drained
1/2 cup milk
1 cup sharp cheddar cheese, shredded
Dash of salt and pepper
Sharp cheddar cheese, shredded
Chives or Green Onions, chopped
Melt butter over medium heat in a medium saucepan. Add bell peppers and onion and saute gently until they begin to soften and onion begins to turn transparent, about 3 minutes. Add flour/water mixture and stock, stirring to combine. Increase heat to medium-high and cook until liquids begin to boil gently. Add cumin, chili powder, corn, and half-and-half. Cook until soup again comes to a low boil.
Using an immersion blender, puree the chowder slightly, just until no large pieces remain. (The goal is to break down large pieces of corn and pepper, but not to reduce it to a completely smooth puree.) Remove the immersion blender and add cheese, stirring to combine. Continue heating until cheese melts, about 5 minutes. Add salt and pepper, to taste.
Serve immediately, garnished with extra cheese, sour cream, and chives.
Source: Slightly adapted from Inquiring Chef