Barb’s Southwest Corn Chowder

Barb’s Southwest Corn Chowder
2-3 oz. Fat (vegetable, butter or pork!)
1 onion, chopped
1 green pepper, chopped
2-3 ribs celery with leaves, chopped
1 carrot, peeled and coarsely shredded
1-2 cloves garlic, minced
6 (or so) roasted, peeled, stems and seeds removed, chopped chilis (poblanos are good)
6-8 cups chicken stock
1-2 potatoes, washed and diced, red potatoes are especially nice
2 cups roasted corn kernels
2 cups cooked turkey or chicken, pulled or cut into spoon-sized pieces
¼ cup cilantro, chopped
2 cups medium white sauce
powdered chilies (NOT chile powder!) to taste (optional)
1 cup cheese cubed or grated (Monterey Jack, cheddar or even Velveeta)
salt and pepper to taste


Sweat off onion, peppers, celery, carrot and garlic in fat of your choice, (I used rendered chicken fat from the chicken stock), seasoning with salt and pepper. Add chicken stock, turkey, potato, corn and chilies. Bring to simmer and cook until potatoes are tender. In the meanwhile, make medium white sauce with fat, flour/cornstarch/arrowroot, and milk. Add cheese to white sauce, heating and stirring until cheese melts. Add white sauce and cilantro to soup. Taste and correct seasoning. Serve with powdered chilies and cornbread.

Lower fat version: substitute a large can of crushed tomatoes for the white sauce.

Serves 6.


Recipe by Barb Hendricks