Corn Chowder

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/4 small yellow onion, diced
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 2 lbs frozen corn kernels, thawed
• 10 roma tomatoes, peeled and sliced
• 2 cups half-and-half
• 1 1/2 cups corn tortilla chips, chopped, divided
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 medium red pepper
• 1 medium avocado, small diced

Recipe

• 1 preheat oven to 500 degrees fahrenheit.
• 2 heat the butter in a large pot over medium heat; add the onion and saute.
• 3 add the flour and cook for 2 to 3 minutes.
• 4 add the chicken stock, corn, peeled tomatoes, half-and-half, and 1-1/4 cups of the tortilla chip pieces and mix well.
• 5 pour the mixture into a food processor, or blender, and puree until smooth.
• 6 strain the chowder; season it with cumin, chili powder.
• 7 peel and dice the red pepper.
• 8 serve the soup topped with diced avocado, diced red pepper, and remaining tortilla chip pieces.
• 9 serve immediately.