Gil’s Southwest Corn Chowder

This is a deliciously hearty soup, perfect for chilly winter days. Our Southwest Salsa is our version of Cowboy Caviar! Corn, black beans, tomatoes, garlic, onion, jalapeños, and zesty spices are nicely accented with a glug of red wine. The combination perfectly balances the rich and creamy chowder ingredients.

Serves 4 

Ingredients: 

2 tablespoons Gil’s Habanero Tequila Olive Oil 

2 garlic cloves, peeled and minced 

1/2 cup red onion, peeled and chopped 

1/2 cup green bell pepper, chopped 

1/2 cup red bell pepper, chopped 

1/4 cup celery, chopped 

2 cups red potatoes, diced 

1 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/4 cup all-purpose flour 

4 cups vegetable or chicken broth 

1/2 cup heavy cream

1 cup Gil’s Southwest Salsa 

2 cups corn kernels 

Salt and pepper to taste 

Fresh chopped cilantro and scallion, for garnish 

Instructions 

Heat oil in a large pot over medium heat. Once hot, add the garlic, onion, bell peppers, and celery, sauté for 3 minutes. Add the potatoes, cumin, and chili powder, stir to combine, and sauté for another 3 minutes. Add the flour and stir to combine the roux. Add the broth, heavy cream, and salsa, whisk, and bring to a simmer. Simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Add the corn, stir to combine, and cook for another 3 minutes. Season the chowder to taste with salt and pepper. Divide chowder between bowls and top with fresh herbs before serving