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1 large cooking or red onion
1 tbsp olive oil, or other vegetable oil
4 garlic cloves, minced
1 to 3 jalapenos
1 large green bell pepper
2 celery stalks
1 tbsp cumin
1 tsp chili powder
1 tsp oregano leaves
796-mL can diced or whole tomatoes
2 cups chicken broth or chicken bouillon
1 cup corn kernels
Coarsely chop onion. Heat oil in a large saucepan set over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes. Meanwhile, seed jalapeños, finely chop and stir in. Seed and chop green pepper. Add all of green pepper or, if you like a bit of crunch, add half now and half at end of cooking. Dice celery and add.
When onion is soft, stir in cumin, chili powder and oregano. Stir for 2 minutes. Add tomatoes, including juice, and broth. If using whole tomatoes, break up with a spoon. Bring to a boil, uncovered and stirring occasionally. Cover, reduce heat to low and simmer about 10 minutes.
Taste and stir in pinches of salt and pepper, if needed. Stir in corn and any remaining green pepper. Continue cooking until hot, about 5 minutes. Serve sprinkled with grated cheddar and lightly crushed corn chips.
Calories 94, Protein 4.1g, Carbohydrates 14.9g, Fat 3g, Fibre 2.7g, Sodium 427mg.
This hearty tomato chowder brims with southwestern flavours.