Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Corn and Green Chili Chowder




Source of Recipe


Source: Better Homes and Gardens


List of 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)


Recipe



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.