Corn and Green Chili Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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During sweet corn season, you can make this chowder using fresh ears of corn. Just omit the frozen corn and use a sharp knife to remove the kernels from 2 medium ears of corn. Ingredients:
1 medium onion, chopped (1/2 cup) |
2 tablespoons margarine or 2 tablespoons butter |
2 tablespoons all-purpose flour |
2 cups water |
1 large potato, peeled and diced (1 cup) |
1 (10 ounce) package frozen whole kernel corn |
1 (4 ounce) can chopped green chili peppers |
1 tablespoon instant vegetable bouillon granules or 1 tablespoon chicken bouillon granule |
1/4 teaspoon fresh coarse ground black pepper |
2 cups milk |
2 tablespoons snipped cilantro or 2 tablespoons parsley |
cilantro (optional) or parsley sprig (optional) |
sliced fresh chili pepper (optional) |
Directions:
1. In a large saucepan cook onion in hot margarine or butter till tender but not brown.
2. Stir in flour.
3. Add water, potato, frozen corn, chili peppers, bouillon granules, and pepper.
4. Bring to a boil; reduce heat.
5. Cover and simmer about 10 minutes or till potatoes are tender.
6. Stir in milk and 2 tablespoons cilantro or parsley; heat through.
7. To serve, ladle chowder into individual bowls and, if desried, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers.
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