Southwestern Corn Chowder

Southwestern Corn Chowder

45 minutes to prepare serves 4-6

INGREDIENTS

2 medium potatoes, peeled and diced
3 cups corn kernels (fresh or frozen)
1 medium onion, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 rib celery, chopped
4 cups chicken or vegetable broth
2 cups heavy cream
1 jalapeno, minced
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
Kosher salt and freshly ground pepper, to taste

PREPARATION

Set a large, heavy-bottomed pot over medium heat and add the oil. When oil is hot, add onions and cook until soft and translucent, about 5 minutes. Add garlic and jalapeño and cook 2 minutes more.
Add bell peppers, corn, celery, potatoes, cumin, and the chicken broth. Bring to a boil and reduce to a simmer. Let cook for 30 minutes, until potatoes are very tender.
Stir in heavy cream and season to taste with salt and pepper. Serve hot. Enjoy!

From: https://12tomatoes.com/southwestern-corn-chowder/