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LowFat - Golden Chili Chowder




Source of Recipe


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List of Ingredients




LowFat - Golden Chili Chowder

4 cups diced, not peeled, red potatoes
1 large yellow onion, finely chopped
1/2 cup young green onions, finely chopped
2 teaspoons oil
4 cups potato water* mixed with vegetable broth
or 4 cups plain soy milk
Salt and pepper to taste
1 medium carrot, finely shredded
1/2 cup (or 4 oz. can) roasted & peeled green chilies,
finely chopped
Dash of hot pepper sauce
1 to 2 teaspoons corn meal (optional)
2 cups fresh or canned yellow corn kernels
Red or green pepper flakes (or both) for garnish

In a deep pot, boil potatoes uncovered until barely tender.
Drain, save cooking liquid. In a wide skillet sauté yellow and
green onions in oil over medium heat. Remove from heat and
pour into large (at least 4- quart), deep pot with lid. Add
liquid, seasonings, cooked potatoes, and remaining
ingredients, except the corn kernels. Simmer, covered, for
30 minutes until stew thickens. (If stew isn't thick enough,
mix in some corn meal.) Add corn kernels, cook ten more
minutes uncovered, stirring often. Garnish with pepper
flakes. Serve with toasted tortilla chips.

Recipe