Texas Corn Chowda

I am a member of my local food co-op - Farmers Market Baskets. I pick up a weekly basket for $10 and it's loaded with yummy veggies. They also have a market that you can shop from while you are there as well and you can't beat the quality and the prices. I just love it!

Anyway, they always have weekly recipes/ideas to use for the items in your basket and this was one of them. Well, it was to die for, creamy and flavorful! It is a must make chowder, it's that tasty. There really is nothing like using corn fresh off the cobb but if you can't get it, frozen corn will work in a pinch. I used fresh green chiles and they added a nice authentic spicy mexican flare to the chowder as well. And...warmed up tortillas are this chowders best friend, so don't forget those!

Texas Corn Chowda       

Serves 4

ingredients

• 1 onion, diced
• 3 Tbsp Butter
• 3 Tbsp Flour
• 2 cup diced potato
• 1 cup water
• 3 cubes chicken bouillon
• 3 cups fresh corn cut off the cobb
• 1 can green chilies (or 2 fresh chiles, roasted, peeled & chopped)
• 2 cups milk
• 2 cloves garlic, minced
• Dash of paprika

• Kosher Salt & Freshly Cracked Black Pepper

• 1/4 cup Cilantro, chopped
Corn or Flour tortillas for serving

directions

1. In a dutch oven, heat butter over medium heat and add onion. Cook for 3-4 minutes until softened. Stir in flour and cook for 1 minute, stirring constantly. Add the potato, water & bouillon... bring to a boil. Reduce heat, cover and simmer for 10 minutes until potatoes are cooked through and tender.

2. Add the corn, jalapeno/chiles, milk, paprika and S&P to taste. Cover and simmer for 10-15 minutes. Taste and adjust seasonings if necessary. Turn off heat and stir in cilantro.

Serve with warm corn or flour tortillas.

Enjoy!

This recipe was adapted from Christina @ FMB