Recipe: Creamy Southwest Corn Chowder

Soup is such a great food this time of year because it can really warm you up quickly! And what’s better than hot soup? Hot and spicy soup! You can make it as spicy as you want (or not) based upon which salsa you choose to use.

1/4 pound butter (1 stick)
1/4 cup of flour (regular unbleached or rice flour)
quart whole milk
1 pound corn
2 cups shredded potatoes (frozen)
1 cup salsa
1 t. garlic powder
1 t. onion powder
1/2 t. salt

Melt butter in a saucepan and whisk in flour. Let bubble a minute or so while whisking and add milk. Continue stirring over medium heat. When it starts to thicken and bubble, add remaining ingredients, turn heat to low and let simmer 10 minutes. The recipe calls for frozen shredded potatoes (also known as hash brown potatoes) because they will cook quickly. If you use fresh potatoes, you will need to cook them in a small amount of water until they are soft. Remember, when you drain off the water, you can use it to make fresh bread because potato water makes a great dough conditioner.

Serve soup with crushed tortilla chips on top as garnish, if desired.

 
 

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