Name: Southwestern Corn Chowder recipe by Priya Suresh at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 no Large Potato (peeled & cubed); 1no Carrot (sliced thinly); 2cups Corn kernels; 1no Onion (chopped); 1/2tsp Chilly powder; Salt; 2cups Vegetable broth; 1cup Milk; 1tbsp olive oil; 1/2tsp Oregano leaves

ABOUT Southwestern Corn Chowder RECIPE

This corn chowder makes an excellent filling, hearty and very satisfying soup to serve with a simple sandwich either for your chilled evening dinner or for a quick lunch. This Corn chowder is gluten free and trust me this Southwestern corn chowder asks for simple ingredients. You don't need to grind the cooked corn mix that usually goes into corn chowder. I have also used potatoes in this spicy corn chowder.

Ingredients Serving: 3

1 no Large Potato (peeled & cubed)
1no Carrot (sliced thinly)
2cups Corn kernels
1no Onion (chopped)
1/2tsp Chilly powder
Salt
2cups Vegetable broth
1cup Milk
1tbsp olive oil
1/2tsp Oregano leaves

Instructions

Heat the oil, saute the chopped onions until they turns transculent, add the carrot, chilly powder, oregano,'salt and pepper,cook for few minutes. Now add the potato, corn kernels, cook for few minutes.
Add in the vegetable broth,milk and cook in medium flame until the potatoes gets cooked. Check for salt and serve warm.

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