Creamy Panera Mexican Street Corn Chowder

• porzioni: 6 servings
• tempo di preparazione: 10 minutes
• tempo totale: 35 minutes

Ingredienti

3 tablespoons salted butter

1 medium yellow onion (diced)

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon granulated garlic

1 1/2 teaspoons Mexican chili powder

3 tablespoons all-purpose flour

4 cups chicken stock

Juice from 1 lime

45 ounces canned diced potatoes (3 15 ounce cans, drained)

45 ¾ ounces cans southwest corn (3 15.25 ounce cans drained, I used Del Monte southwest corn with poblano & red peppers)

1 cup heavy cream

fresh cilantro (chopped)

blue corn tortilla strips for garnish (optional)

Istruzioni

Saute Onion: In a large pot or dutch oven, melt the butter over medium heat. Add the diced yellow onion and sauté until translucent, about 2-3 minutes.

Add Seasonings: Add the salt, black pepper, granulated garlic, and Mexican chili powder. Stir to combine.

Incorporate Flour: Stir in the flour and cook for an additional 1-2 minutes (until it thickens).

Whisk in Stock: Whisk in the chicken stock and lime juice. Cook over medium heat, stirring constantly until thickened (approximately 5-7 minutes).

Add Potatoes and Corn: Add the diced potatoes and southwest corn. Stir to combine.

Simmer: Allow the soup to come to a simmer, then simmer for 5 minutes.

Adjust Seasonings: Taste the soup and adjust the seasonings to your preference.

Stir in Cream: Stir in the heavy cream and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes to meld the flavors.

Add Cilantro: Stir in the fresh chopped cilantro.

Garnish and Serve: Serve hot and garnish with the blue corn tortilla strips and fresh cilantro. Enjoy!

Nutrizione

• Dimensione della Porzione: 1
• Calorie: 576 kcal
• Grassi Totali: 25 g
• Grassi Saturi: 14 g
• Colesterolo: 65 mg
• Sodio: 944 mg
• Carboidrati Totali: 80 g
• Fibra Alimentare: 10 g
• Zuccheri Totali: 16 g
• Proteine: 15 g