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Southwest Potato Chowder

A hearty chowder studded with big chunks of Idaho potatoes. Perfect for a chilly evening. And, the leftovers are even better!

tideandthyme Southwest Potato Chowder
  • 1 tablespoon olive oil
  • 12 ounces pork chorizo, casing removed
  • 1-1/2 cups yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 tablespoon garlic, minced
  • 0.3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 5 cups Idaho potatoes, peeled and diced
  • 1 pound frozen corn kernals
  • 8 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup Queso Fresco, crumbled
  • 3 tablespoons fresh cilantro, chopped

Step 1

Heat olive oil in large dutch oven over medium-high heat. Add chorizo and cook, breaking up into chunks until it breaks down - about 5 minutes. Remove with slotted spoon and set aside.

Step 2

Reduce heat to medium and add the onions and peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an additional minute until fragrant.

Step 3

Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.

Step 4

Add the corn, the sour cream, and the cooked chorizo - cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.

Step 5

To serve, ladle chowder into bowl. Top with crumbled cheese and fresh cilantro.

6 20 minutes 45 minutes

Southwest Potato Chowder

Southwest Potato Chowder

A hearty chowder studded with big chunks of Idaho potatoes. Perfect for a chilly evening. And, the leftovers are even better!

Preparation

Prep Time

20 minutes

Cook Time

45 minutes

Serves

Calories

7422

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces pork chorizo, casing removed
  • 1-1/2 cups yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 tablespoon garlic, minced
  • 0.3 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 5 cups Idaho potatoes, peeled and diced
  • 1 pound frozen corn kernals
  • 8 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup Queso Fresco, crumbled
  • 3 tablespoons fresh cilantro, chopped
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Step 1

Heat olive oil in large dutch oven over medium-high heat. Add chorizo and cook, breaking up into chunks until it breaks down - about 5 minutes. Remove with slotted spoon and set aside.

Step 2

Reduce heat to medium and add the onions and peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an additional minute until fragrant.

Step 3

Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.

Step 4

Add the corn, the sour cream, and the cooked chorizo - cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.

Step 5

To serve, ladle chowder into bowl. Top with crumbled cheese and fresh cilantro.

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