Corn and Green Chili Chowder
Recipe by: LACTAID® Brand
The addition of canned green chili peppers brings a new twist to classic corn chowder. Serve the soup as a meat-free entree or with a platter of turkey sandwiches.
1 medium onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups water
1 cup diced peeled potato
1 (10 ounce) package frozen whole kernel corn
1 (4 ounce) can chopped green chile peppers
1 tablespoon chicken bouillon granules
¼ teaspoon coarsely ground black pepper
2 tablespoons snipped fresh cilantro or parsley
Fresh cilantro or parsley (optional)
Sliced fresh jalapeno peppers (optional)
- In a large saucepan cook onion in hot butter until tender. Stir in flour. Add water, potato, corn, canned chili peppers, bouillon granules, and black pepper. Bring to a boil; reduce heat. Simmer, covered, for 5 to 7 minutes or until potatoes are tender. Stir in LACTAID® Reduced Fat 2% Lactose-Free Milk and the 2 tablespoons cilantro or parsley; heat through.
- To serve, ladle chowder into individual bowls. If desired, garnish with additional cilantro or parsley and sliced fresh jalapeno peppers.
Nutrition Facts
Amount Per Serving
The addition of canned green chili peppers brings a new twist to classic corn chowder. Serve the soup as a meat-free entree or with a platter of turkey sandwiches.