RCI-SP.002.0205.001
Spicy Southwestern Chowder
Makes 6 servings
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- Bacon2 sliceschopped
- Onion1 mediumchopped
- 1 cup
- jalapeno peppers1 to 2 unitseeded and minced
- garlic2 clovesminced
- 1 1/2 teaspoons
- 1/2 teaspoon
- 3 cups
- 2 cups
- 3 cups
- -ounce package frozen corn or one 17-ounce can corn1 16 unitdrained
- sourdough round rolls6 largehollowed out leaving 1/2-inch walls
- 1 unit
Method
1
Cook the chopped bacon in a large pot over medium heat until crispy, about 5–7 minutes, then transfer to a paper towel and set aside, leaving about 1 tablespoon of bacon fat in the pot.
2
Add the chopped onion to the pot and cook over medium heat for 3–4 minutes, stirring occasionally, until softened and translucent.
3
Stir in the shredded carrots and cook for 2 minutes, then add the minced jalapeno peppers and garlic, stirring constantly for about 1 minute until fragrant.
4
Sprinkle the chili powder and ground cumin over the vegetables and stir well to coat evenly, cooking for 30 seconds to bloom the spices.
5
Pour in the reduced-sodium chicken broth and low-fat milk, stirring to combine, then bring the mixture to a gentle simmer over medium heat.
6
Add the cooked brown rice and drained corn to the pot, stirring well to distribute evenly throughout the chowder.
7
Simmer the chowder over medium-low heat for 12–15 minutes, stirring occasionally, until the flavors meld and the mixture reaches a creamy consistency.
15 minutes
8
While the chowder simmers, preheat the oven to 375°F and arrange the hollowed sourdough rolls on a baking sheet.
9
Bake the sourdough rolls for 8–10 minutes until lightly toasted and warmed through.
10 minutes
10
Stir the reserved cooked bacon back into the chowder and taste for seasoning, adjusting salt and spice as needed.
11
Ladle the hot chowder into each hollowed sourdough roll and garnish with chopped green onions before serving immediately.