This classic corn chowder gets a spicy kick with three different types of peppers and our KBS Sweet & Hot Peppers Seasoning Blend! Heat things up on cold winter days with this rich and creamy soup!
- 1 cups chopped white onion
- 4 Hatch chiles, finely chopped
- 16 - ounce package frozen corn kernels
- 2 tablespoons butter
- 1 red pepper - finely chopped
- 2 jalapeno peppers - finely chopped
- 1 tablespoon flour
- KBS Sweet & Hot Pepper Seasoning
- 2 cups chicken stock
- 1 cup whole milk
- 8 - ounces cream cheese
1.) Add butter to a large saucepan and saute onion, hatch chiles, garlic, red pepper, and jalapeno peppers until golden brown or about 5-6 minutes. Stir in the flour and KBS Sweet & Hot Peppers Blend. Cook over low heat for 3 to 4 minutes then add the corn and chicken stock. Bring to a simmer.
2.) While the soup is simmering mix the milk and cream cheese in a microwave safe bowl. Microwave for 2 minutes or until the cheese has softened. Whisk smooth and add slowly to the simmering soup, stirring constantly. Heat through, being careful not to boil. Season to taste with KBS Sweet & Hot Peppers Blend.