Monday, December 1, 2008

Chile corn chowder

Chile Corn Chowder
Makes 6 servings
16 oz frozen sweet corn
2 poblano peppers (charred with skin removed), chopped
4 oz can whole or diced green chiles
1 potato, diced
6 green onions, chopped
2 chicken bouillion cubes
1/2 tsp crushed red pepper
2 tbsp oil
2 tbsp butter
2 tbsp flour
3 cups water
3/4 cup milk
1/4 cup sour cream
handful of chopped fresh parsley
salt and pepper to taste

Heat oil in large pot over medium heat. Sautee onions and potatoes 4 minutes. Add chiles, red pepper, butter and flour and stir. Cook 1 minute more. Increase heat to medium high. Slowly add water, 1/2 cup at a time and stir to incorporate. Once all water has been added, drop in bouillion.

Bring to a boil. Reduced heat and simmer for 10 minutes. Add milk, corn, parsley and sour cream and stir. Cook until heated through and serve.

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teg said...

Looks so yummy and healthy!

Melanie Busbee said...

Great photo. I love how the fresh parsley and chives are draped across the corn!

Heather said...

mmmmm that looks so good!! i love love love corn!

Olga said...

I like the idea of white chili. I would have never thought about adding potatoes, but it makes perfect sense!

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