Mexican Corn Chowder
"On a trip to New Mexico when I was a little girl, we ate at the Pink Adobe restaurant. It has been in existence since 1944 in Santa Fe and is still going strong! This recipe is not on the current menu, but may have been in the past."
- Serving Size: 1 (621.2 g)
- Calories 724.7
- Total Fat - 51.5 g
- Saturated Fat - 31.1 g
- Cholesterol - 159.6 mg
- Sodium - 1795.6 mg
- Total Carbohydrate - 53.8 g
- Dietary Fiber - 8.3 g
- Sugars - 4.3 g
- Protein - 19.8 g
- Calcium - 311.5 mg
- Iron - 3.3 mg
- Vitamin C - 46.6 mg
- Thiamin - 0.3 mg
Heat 2 tablespoons of the butter in a skillet. Add mushrooms and saute 3-4 minutes. Remove and reserve.
Heat rest of the butter, saute peppers and onions for about 3-5 minutes.
Whisk in flour, cumin, paprika and red chile pepper.
Gradually add broth, continue whisking well to eliminate lumps.
Reduce heat to low, add 1/2 and 1/2 and cheese.
Stir constantly until cheese melts and soup thickens.
Add corn, parsley and pimento. Stir occasionally until heated.
Taste for salt and pepper. Sprinkle with cilantro and serve.
Tips & Variations
No special items needed.