Southwestern Corn Chowder

Name: Southwestern Corn Chowder
Total time: 60 min
Ingredients: 4 tablespoons unsalted butter; 1 medium yellow onion, (diced); 1 red bell pepper, (diced); 1 jalapeño pepper, (seeded, and finely diced (save the seeds and ribs; see note)); ¼ cup all-purpose flour; 2 cups chicken broth; 2 cups whole milk; 2 teaspoons salt; 2 teaspoons ground cumin; ½ teaspoon ground coriander; 1 lb yellow, (red or purple baby potatoes, cut into ½-in (13-mm) pieces); 3 cups fresh corn kernels, (scraped from 4 to 5 raw ears (see note)); ⅓ cup sour cream; 3 scallions, (dark green parts only, thinly sliced); 3 tablespoons fresh chopped cilantro; 1 lime, (cut into wedges, for serving)

www.onceuponachef.com

This Southwestern corn chowder is creamy, hearty, and full of flavor — enjoy it plain or with toppings like bacon, shrimp, or crab.

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Ingredients

4 tablespoons unsalted butter
1 medium yellow onion, (diced)
1 red bell pepper, (diced)
1 jalapeño pepper, (seeded, and finely diced (save the seeds and ribs; see note))
¼ cup all-purpose flour
2 cups chicken broth
2 cups whole milk
2 teaspoons salt
2 teaspoons ground cumin
½ teaspoon ground coriander
1 lb yellow, (red or purple baby potatoes, cut into ½-in (13-mm) pieces)
3 cups fresh corn kernels, (scraped from 4 to 5 raw ears (see note))
⅓ cup sour cream
3 scallions, (dark green parts only, thinly sliced)
3 tablespoons fresh chopped cilantro
1 lime, (cut into wedges, for serving)