Products used in this recipe
Roasted Jalapeño & Corn Chowder
Yield: 10 Servings (12 oz.)
Yield: 10 Servings (12 oz.)
A flavorful update on a time-tested favorite featuring the roasted goodness of Simplot RoastWorks® Flame-Roasted Corn & Jalapeño Blend.
Ingredient | Weight | Measure |
---|---|---|
Butter | 4 oz. | |
Onions, sweet yellow, diced | 10 oz. | |
80 oz. | ||
Chicken stock | 8 fl. oz. | |
Heavy cream | 32 fl. oz. | |
Cumin | 1/4 tsp. | |
Thyme, dried | 1 tsp. | |
Salt | to taste | |
Cayenne pepper | to taste | |
Sundried tomatoes, diced | 4 oz. | |
Cilantro, whole leaves | 10 each |
Preparation Instructions:
Step 1
Sweat the butter and onions in a 6 qt. stockpot for 5 minutes over a low heat.
Step 2
Add the Corn & Jalapeño Blend. Stir and cook for about 2 minutes. Add chicken stock, bring to a simmer and cook for 5 minutes.
Step 3
Add heavy cream and return to a simmer. Add cumin and thyme, and season with salt and cayenne pepper. Garnish each bowl with a few dices of sundried tomato and a cilantro leaf.