Corn and Green Chili Chowder

Recipe by: Makers of LACTAID® Brand Products

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: 30 minutes

Corn and green chili chowder with jalapenos

Ingredients

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 cups LACTAID® Reduced Fat 2% Milk

2 tablespoons snipped fresh cilantro or parsley

Fresh cilantro or parsley (optional)

Sliced fresh jalapeno peppers (optional)

Preparation

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.

Notes