Corn and Green Chili Chowder

Use the season's freshest ears of corn to make this hearty chowder.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Corn and Green Chili Chowder

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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

To use fresh corn; omit the frozen corn and use a sharp knife to remove the kernels from 2 medium ears of sweet corn.

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.

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Nutrition Facts (Corn and Green Chili Chowder)

  • Per serving:
  • 234 kcal ,
  • 9 g fat
  • (1 g sat. fat ,
  • 9 mg chol. ,
  • 944 mg sodium ,
  • 34 g carb. ,
  • 8 g pro.
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