Roasted Jalapeno and Corn Chowder
Roasted Jalapeno and Corn Chowder
Directions
- Sweat the butter and onions in a 6 qt. stockpot for 5 minutes over a low heat.
- Add two bags of Simplot Corn & Jalapeno Blend, stir, cook for 2 minutes. Add chicken stock, bring to a simmer and cook for 5 minutes. Add heavy cream return to a simmer, add cumin and thyme, taste, season with salt and cayenne pepper.
- Garnish each bowl with a few dices of sundried tomato and cilantro.
Ingredients
- 1 tsp thyme, ground
- cayenne pepper, to taste
- 8 oz chicken stock
- 10 leaves cilantro, fresh
- 1/4 tsp cumin
- 4 oz Nature's Best Dairy® Butter
- 32 oz Nature's Best Dairy® Cream, Heavy
- 10 oz Peak Fresh Produce® Onion(s), Yellow, diced
- 1/4 tsp pepper, white, ground
- 4 oz Roma® Tomatoes, Sun-Dried, diced
- salt, sea , to taste
- 5 lb Simplot® RoastWorks®: Flame-Roasted Corn & Jalapeño Blend
