Chili Corn Chowder
¼ cup canola oil
1 large onion, peeled and sliced
3 garlic cloves, sliced
1 large red pepper, seeded and sliced
3 potatoes, diced
4 cups chicken or very light vegetable broth (Swanson’s) plus more as needed
½ teaspoon cumin
3 cups frozen yellow corn
1 (8-ounce) can mild green chilies, drained
1 small jalapeno pepper, seeded and sliced, optional
¼ cup coarsely chopped fresh cilantro, plus additional for garnish
Freshly ground black pepper
Pour the canola oil in a large soup pot over medium heat and saute the onions, garlic, red pepper and potatoes until the onion is wilted (5 to 7 minutes), stirring so all the vegetables saute evenly.
Add the broth and cumin. Continue to cook 10 minutes and then add the corn, chilies and jalapeno. Continue cooking and stirring until the potatoes are soft and can be pierced easily with a fork.
Add the cilantro, salt and pepper and cook until heated through, about 5 minutes. In batches, puree the soup in a blender or food processor so that it is still a little chunky, not smooth. If the soup is too thick, add additional broth as necessary. Serve topped with chopped cilantro.
This soup can be made a day ahead of time and stored in the refrigerator so flavors can blend.
Reheat it on the stove.