This is a slightly spicy take on a classic. Feel free to punch it up a little with some hot sauce or chipotle.
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon oregano
3 tablespoons flour
2 cups chicken or vegetable stock
2 medium potatoes, peeled and diced
1 tomato, diced
¼ cup green chilies, chopped
¾ cup heavy cream
1 cup frozen or canned corn
¼ pound cheddar, grated
Pepper and cilantro
Directions:
Sauté the onion and celery in the oil and butter, stirring occasionally until the onion is softened. Add the garlic and spices and cook, stirring, for one minute. Add the flour and cook, stirring, for another minute. Whisk in the stock and bring to a boil.
Add the potato, tomato and green chilies and reduce the heat to a simmer. Cook until the potatoes are tender, then stir in the cream and corn and cook until the chowder returns to a simmer. Turn off the heat, add the cheddar, and stir until the cheese melts. Season with pepper and cilantro and serve.
