Southwestern corn & cheese chowder
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Southwestern corn & cheese chowder
  Corn    Cheese    Chowder    Soups  
Last updated 6/12/2012 1:23:50 AM. Recipe ID 57113. Report a problem with this recipe.
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      Title: Southwestern corn & cheese chowder
 Categories: Soups
      Yield: 11 Servings
 
      2 lg Sweet potatoes peeled and
           Cut into 1/2" cubes
      6 c  Chicken broth, homemade
      1    Mexican bottle beer (12 oz)
      2 ts Ground cumin
      1 ea Bay leaf
    1/4 lb Thick-sliced bacon
      1 lg Onion, chopped
      2 cl Garlic, minced
      1 cn Creamed corn (16oz)
      1 cn Diced green chiles (4oz)
      2 ts Chili powder
           Cayenne pepper to taste
      2 c  Milk
    1/2 c  Heavy or whipping cream
      1 lb Monterey jack cheese
    1/2 c  Chopped fresh cilantro
 
  Place the sweet potatoes, 3 cups of chicken broth, the beer, cumin,
  and bay leaf in a medium saucepan.  Bring to a boil, then simmer
  until the potatoes are crisp-tender, 12-15 minutes. Discard the bay
  leaf.
  
  Meanwhile, cook the bacon until crisp in a large stockpot. Remove the
  bacon and drain on paper towels; when it is cool, chop or crumble it.
  Add the onion and garlic to the fat remaining in the pot; saute over
  medium-high heat until quite soft, about 10 minutes. Add the sweet
  potatoes with the cooking liquid to the onion and stir in the
  remaining 3 cups broth as well.
  
  Add the creamed corn and green chiles to the soup and season with the
  chili powder and cayenne.  Gradually stir in the milk and cream.
  Simmer the soup, uncovered, for 10 minutes.
  
  Shred 12 ounces of the cheese and cut the remaining 4 ounces into
  small dice.  Reduce the heat under the soup to low and add the
  shredded cheese, stirring just until melted. Season the soup with
  salt and stir in the cilantro.  Ladle into bowls, stirring a
  tablespoon of diced cheese into each.
 




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Recipe ID 57113 (Apr 03, 2005)

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