September 08, 2006

Corn & Green Chile Chowder (vegetarian style)

The original corn chowder recipe from is here. I modified it to our southwestern tastebuds...
I added some of my Hatch Chiles and YUMMO!!!

Preparation Time: 15 minutes
Cooking Time: 20 minutesServes: 14

2 lbs. white new potatoes, cut into cubes
1 bay leaf
3 Tbsps. unsalted butter
3/4 lb. onions\cooked, finely chopped
3 Serrano chiles\roasted, peeled and roughly chopped
3 Tbsps. all purpose flour
1/2 tsp. Sage or cumin
1/2 tsp. white pepper
1 cup vegetable broth
2 cups milk
1 lb. frozen corn, or kernels from 3 ears of corn
1/4 cup fresh cilantro, finely chopped
add salt to taste

Cook potatoes with bay leaf in 4 cups boiling water until just tender. Remove from heat. Drain and reserve cooking liquid. Melt butter in a heavy nonstick pan over medium heat. Add next 2 ingredients and cook 10 minutes, stirring, or until onion is soft. Remove from heat. Add flour, sage and pepper, plus a little of the potato water, and stir until well mixed. Stir in the potatoes and remaining potato water and vegetable broth, milk and corn. Return to heat and stir until soup is thickened and hot. Pour into individual serving bowls and sprinkle with cilantro.

Here is the finished product...

1 comment:

  1. This looks great for winter. I printed it out to try this week.