Quick and Easy Southwestern Corn Chowder

5 steps · 45 min total

1. 01

   Sweat Onions and Peppers

   In a Dutch oven, sweat the 2 large onions and 1/2 cup bell pepper with a pinch of salt over medium heat. Cook until the onions are soft and translucent, which usually takes about 8 to 10 minutes.
2. 02

   Add Chili Flakes

   Stir in the 1 tsp chili flakes and cook for another minute, until you can smell their fragrance.
3. 03

   Simmer Chowder

   Pour in the 4 cups vegetable stock, then add the 32 oz corn kernels and 2 cups chicken. Bring the mixture to a gentle simmer, then cover and let it cook for 10 minutes.
4. 04

   Finish with Dairy

   Remove the chowder from the heat and stir in the 2 Tb butter, 1/4 cup half and half, and, if you like, the 1/4 cup cheddar cheese. The chowder should become noticeably creamy.
5. 05

   Season to Taste

   Taste the chowder and adjust the seasoning with salt and pepper as needed.