Shelly's Recipe

MEXICAN CORN CHOWDER

Category: Chowders

1 gallon plus 2 cups water
6 tbsp chicken base
1 1/2 tsp salt
1/2 tsp dried oregano and cayenne pepper
1/4 tsp white pepper and red pepper flakes
1 1/4 tsp dried cumin
1 tbsp vegetable oil
1 tbsp prepared garlic in oil
2 1/2 cups diced onions
1 cup diced green bell pepper
1 1/4 cups diced red bell pepper
2 cups sliced celery
4 cups diced potatoes (peeled)
10 oz frozen corn, unthawed
1/2 bunch fresh cilantro, stems removed, chopped
1 1/4 cups butter
2 cups flour
1 1/2 cups whipping cream
Crushed corn tortillas plus chopped fresh cilantro for garnish

Place water, base, salt, oregano, white red and cayenne peppers and cumin in large stockpot and bring to a boil.

In a pan, put vegetable oil, garlic, onion, red and green bell pepper and celery. Cook until tender. When done, add to stock and continue to simmer. While stock is simmering, add potatoes, corn and cilantro. Cook five minutes.

While soup cooks make roux by melting butter in medium saute pan. Add flour gradually, mixing well to form a slurry-like mixture. Add roux to soup and cook 10 minutes mixing well so there are no lumps. Remove from heat, add cream and heat through. Top with crushed corn tortilla chips and chopped cilantro. Makes about 24 servings