Tomato Corn Chowder

The challenge for No Croutons Required dorsum inwards 2008 was to recreate a soup or salad from a eating theatre that has left a lasting impression. My contribution to the copycat round is this Lycopersicon esculentum corn chowder that I would ever social club when I visited Under the Volcano hither inwards London Ontario. Unfortunately, this delicious soup is no longer on their menu, but thankfully, I was able to larn a basic take in of the ingredients cheers to my friend Mike together with bring come upwards up alongside my ain creamy version. I bring made it before, but this fourth dimension I was able to replicate this Mexican soup to a greater extent than to my liking.

Tomato Corn Chowder

Recipe yesteryear Lisa Turner Cuisine: Mexican Published on February 18, 2010 Simple, fresh tasting together with full-flavored homemade Mexican-style Lycopersicon esculentum corn chowder Print this recipe Ingredients: 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 1 large jalapeño, seeded together with finely chopped 4 cups frozen or fresh corn 1 medium potato, diced 2 teaspoons sugar 1 1/2 teaspoons dried oregano 1 1/2 teaspoons bounding main salt 1 teaspoon fresh cracked dark pepper 1 teaspoon soil cumin 1 teaspoon mustard powder 3/4 teaspoon cayenne pinch of turmeric juice from 1/2 lemon (1 1/2 tablespoons) 3 cups Lycopersicon esculentum juice 1 loving cup cream fresh grated Cheddar or jack cheese Instructions: Heat the olive stone oil inwards a large saucepan over medium heat. When hot, add together the onion to the pan together with stir for five minutes or until the onion is translucent. Add the garlic together with jalapeño together with operate on to sauté for two to three minutes. Now add together the remaining ingredients except for the cream together with pour inwards the Lycopersicon esculentum juice. Bring to boil, trim the oestrus to depression together with simmer, uncovered for 10 to fifteen minutes. Pour inwards the cream together with simmer for merely about other five minutes over depression heat. Partially blend the soup alongside an immersion blender or inwards batches inwards a nutrient processor or blender. Taste for seasoning together with serve hot, garnished alongside fresh grated Cheddar or jack cheese. Makes 4 servings

More Mexican recipes from :
Roasted Corn together with Jalapeño Cheese Soup
Baked Cheese together with Tortilla Pie alongside Jalapeños, Corn together with Pinto Beans
Guacamole
Black Bean & Corn Bake alongside Cheese Topping
Lisa's Refried Beans

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