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Corn and Green Chili Chowder

Rated :  Not yet rated
Start to Finish: 25 min.
 
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Corn and Green Chili Chowder

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.

Nutrition Facts

  • Calories 234,
  • Total Fat (g) 9,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 9,
  • Sodium (mg) 944,
  • Carbohydrate (g) 34,
  • Protein (g) 8,
  • Percent Daily Values are based on a 2,000 calorie diet

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