On Sunday, we like to throw something in the crockpot, relax and watch football, so we have a low maintenance dinner. This Sunday was Cuban pork roast, and I wanted a soup to pair with the sandwiches I was making. The soup had to be simple, I didn't wanted to spend more time on the soup than I was on the sandwiches. And the flavor needed to complement the pork. Somehow corn chowder came to mind, because it seemed like it would be fairly easy. It was SO simple, and really delicious. Truly a perfect pairing with our Cuban sandwiches, and a great way to finish off a fall weekend.
Southwestern Corn Chowder 6 tablespoons butter 2 cups yellow onion, diced finely 4 cloves garlic, minced 3 tablespoons flour 4 cups chicken stock (you could use vegetable stock if you wanted this to be vegetarian)4 cups whole kernel corn (frozen is fine) 1 cup roasted red peppers, diced 1 teaspoon salt
1 teaspoon pepper
1 cup green salsa or enchilada sauce
1 cup milk 1 eight ounce package cream cheese, softened and cut into cubes.
In a dutch oven or stock pot, melt butter. Saute onions and garlic until soft. Stir in flour and continue to stir for 2-3 minutes until flour starts to brown. Add chicken stock, and bring to a boil. Reduce to simmer, add corn, roasted red peppers, salt, pepper and salsa. Simmer for 20-30 minutes, then add milk and cream cheese. Continue to simmer until cheese is mostly melted. Serve.
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