Go Texan: Southwest Potato Corn Chowder with Cornbread

Feast on Lunch recipes from Top Texas Chefs who are part of the GO TEXAN program that represents Texas agri-business on a state, national and international level.

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Make this Texas Chef's Southwest Potato Corn Chowder lunch recipe today.

Southwest Potato Corn Chowder
Serves 2

2 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1 clove garlic, minced
1/4 cup Butter
1/4 cup all-purpose flour
1/2 teaspoon ground cumin
2 cups Half-and-Half
1/4 teaspoon ground white pepper
2 cups chicken broth
1 teaspoon dried chives
2 cups frozen Southern Style hash brown potatoes, thawed
1 (11 oz) can Mexican-style corn, drained
2 cups grated Pepper Jack Cheese

Directions: In a large stockpot over medium-high heat, melt 2 tablespoons butter; sauté onion and red bell pepper in melted butter until tender, about 5 minutes. Add 1/4 cup butter and garlic to pot and stir until butter is melted.

Reduce heat to medium, add flour, ground cumin and white pepper; cook for 3 minutes, stirring constantly. Stir in the half-and-half; bring to a simmer, and cook, stirring occasionally, until mixture is thickened.

Slowly add chicken broth and simmer for 5 minutes. Add the chives, potatoes and corn; reduce heat to low and simmer for 10 minutes. Add the grated cheese, and stir until melted and smooth.

Serve with Texas Jalapeno Cornbread. Add a leafy green salad to turn lunch into a hearty dinner.

GO TEXAN celebrates, promotes and supports the dedication and plainspoken grit of Texas agriculture, known for excellence throughout the world.

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