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Corn and Green Chili 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.
From the Test Kitchen
- 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 Facts
(Corn and Green Chili Chowder)
- Servings Per Recipe 4,
- Calories 234,
- Protein (gm) 8,
- Carbohydrate (gm) 34,
- Fat, total (gm) 9,
- Cholesterol (mg) 9,
- Saturated fat (gm) 1,
- Sodium (mg) 944,
- Percent Daily Values are based on a 2,000 calorie diet
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