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Corn and Green Chili Chowder

Recipe by:

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.

Yield: 4 servings
Total Time:
Corn and green chili chowder with jalapenos

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)

  1. 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.
  2. To serve, ladle chowder into individual bowls. If desired, garnish with additional cilantro or parsley and sliced fresh jalapeno peppers.

© Copyright 2007, Meredith Corporation. All Rights Reserved

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 238
Total Fat 8.99g
Calories from Fat 79.95kcal
Saturated Fat 5.18g
Cholesterol 25.47mg
Sodium 559.76mg
Total Carbohydrate 31.11g
Dietary Fiber 3.11g
Sugars 13.15g
Protein 7.19g
Calcium 172.51mg

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