Ingredients

• 1  medium onion, chopped (1/2 cup)
• 2  tablespoons margarine or 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 or chicken bouillon granules
• 1/4  teaspoon coarsely ground pepper
• 2  cups milk
• 2  tablespoons snipped cilantro or parsley
•   Cilantro or parsley sprigs (optional)
•   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.