Servings: 4-6

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Southwestern Corn and Cactus Chowder


4 slices bacon
1 cup chopped yellow onion
1 clove garlic, minced
1/2 cup chopped celery
2 cactus pads, eyes trimmed and chopped
2 cups low-sodium chicken broth
2 cups fresh or frozen corn kernels (3-4 fresh ears)
1/4 cup chopped parsley
1 tablespoon chopped fresh basil or 1 teaspoon crushed dried basil
1 tablespoon chopped fresh thyme 1 teaspoon crushed dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
1/8 teaspoon hot red pepper sauce
2 cups milk or light cream
2 tablespoons flour


Fry bacon in Dutch oven until crisp. Drain all but 1 tablespoon of drippings. Crumble bacon and set aside.

Sauté onions, garlic, celery, and cactus pads 5 minutes or until tender. Stir in broth, corn, parsley, herbs, Worcestershire, pepper, salt, and pepper sauce. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

Combine milk and flour in small bowl and mix well. Stir into soup with bacon. Cook 5 minutes longer or until thickened, stirring constantly. Taste for seasoning.