Potato and Corn Chowder with Tomatoes and Cilantro
Parmesan-Black Pepper Corn Muffins
Ingredients
- 6 slices bacon, chopped
- 2 Tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 1½ tsp ground cumin
- 2 lb red potatoes, cut into ½-inch pieces
- 1 (32-oz) carton chicken broth
- 2 cups milk
- 4 ears corn, kernels removed
- ½ cup sour cream
- 2 Roma tomatoes, chopped
- ½ cup coarsely chopped fresh cilantro
Instructions
- Cook bacon in a large Dutch oven over medium heat until crisp. Using a slotted spoon, remove bacon, and drain on paper towels; reserve 2 Tbsp drippings in pot.
- Add butter to drippings; melt over medium heat. Add onion and garlic; cook, stirring constantly, 5 minutes. Add flour and cumin; cook, stirring constantly, 2 minutes.
- Add potatoes and broth; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Stir in milk.
- Using a potato masher, mash potatoes to desired consistency. Stir in corn and sour cream; cook until thoroughly heated.
- Season with salt and pepper to taste. Top each serving with bacon, tomato, and cilantro.
Side Dish Ingredients
- 1 (8-oz) pkg cornbread and muffin mix
- ½ cup grated Parmesan cheese, divided
- 1 tsp pepper
Side Dish Instructions
- Prepare cornbread batter according to package directions; stir in cheese and pepper.
- Bake according to package directions for muffins. Serve with chowder.
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