Corn and Green Chili Chowder
Use the season's freshest ears of corn to make this hearty chowder.
Ingredients
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1 medium onion, chopped (1/2 cup)
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2 tablespoons margarine or butter
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2 tablespoons all-purpose flour
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2 cups water
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1 large potato, peeled and diced (1 cup)
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1 10-ounce package frozen whole kernel corn
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1 4-ounce can chopped green chili peppers
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1 tablespoon instant vegetable or chicken bouillon granules
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1/4 teaspoon coarsely ground pepper
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2 cups milk
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2 tablespoons snipped cilantro or parsley
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Cilantro or parsley sprigs (optional)
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Sliced fresh chili peppers (optional)
Directions
1.
In a large saucepan cook onion in hot margarine or butter until tender but not brown. Stir in flour. Add water, potato, corn, chili peppers, bouillon granules, and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in the milk and 2 tablespoons cilantro or parsley; heat through.
2.
To serve, ladle chowder into individual bowls. If desired, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers. Makes 4 servings.
Note
To use fresh corn; omit the frozen corn and use a sharp knife to remove the kernels from 2 medium ears of sweet corn.
Make-Ahead Tip
Prepare chowder except do not add cilantro. Transfer to bowl; cover and chill up to 48 hours. Reheat in saucepan over medium heat, stirring constantly. Stir in 2 tablespoons cilantro. Serve as above.
Nutrition information
Calories 234, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 944 mg, Carbohydrate 34 g, Protein 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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