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Southwestern Corn Chowder

Level: Easy

Prep time: 15 minutes

Cook time: 60 Minutes

Yield: 8 Cups

INGREDIENTS:
Ingredients
1 cup onion, diced small
1/2 cup celery, sliced thin
1 green bell pepper or Anaheim Chile or other Chile, diced small (optional)
3 Tbsp Pasolivo Lime Olive Oil
2 tsp. Pasolivo Pacific Blue Kosher Sea Salt , Pasolivo Sriracha Salt , or Pasolivo Ghost Pepper Salt to taste
1 Tbsp Pasolivo Smokey Spicy Blend
2-3 small to medium potatoes, peeled and diced
1/4 cup flour
4 cups chicken broth (or vegatable broth for vegetarian option)
2 cups of diced raw chicken breast (eliminate for vegetarian option)
1 ½ cups of cooked corn, frozen or canned (not drained)
1 cup heavy cream, half and half or milk (optional)
1/4 cup chopped cilantro (optional)
3 Tbsp Pasolivo Lime Olive Oil , to finish

DIRECTIONS:
In a large Dutch oven or stockpot (minimum 4 quart), on medium-high heat, sauté onion, pepper and celery in Pasolivo Lime Olive oil, Pasolivo Pacific Blue Kosher Sea Salt or Pasolivo Sriracha Salt and Pasolivo Smokey Spice Blend until tender, about 4-7 minutes. Stirring to avoid burning, but not too often so the vegetables will start to caramelize.

Lower heat to medium-low and add potatoes. Cook for another 5 minutes, stirring occasionally to avoid burning.

Add flour and stir until just combined, then add chicken or vegetable broth all at once and stir to combine.

Bring to a boil uncovered and add diced raw chicken. Reduce heat to a simmer and cook until the potatoes are tender and the soup has thickened, stirring occasionally to make sure flour doesn’t stick to the bottom of the pot, about 30 minutes. Add corn, cream, half and half or milk (optional), cilantro and remaining 3 tablespoons of Pasolivo Lime Olive Oil and heat until warmed.

If serving the next day, add corn and let cool and refrigerate. When ready to serve, reheat and finish with cream, half and half or milk (optional), cilantro and remaining 3 tablespoons of Pasolivo Lime Olive Oil. This soup like most soups is better the second day!