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 1/2 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
1/4 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% 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.
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