Chile Corn Chowder

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READY IN: 45mins
Recipe by nina guzzo

Chowder is a staple in New England used with heavy cream, bacon, and potatoes. Here poblano peppers give this chowder a southwestern flair while low fat milk and corn provide sweetness. I got this recipe from The Complete Idiot's Guide to Clean Eating.

Ingredients Nutrition

Directions

  1. Heat stock, milk, corncobs, and rice and boil in medium saucepan over med-high, then simmer for 15 minutes. Add corn and cook another 10 minutes. Remove from heat and place in bowl. Set aside.
  2. In a large saucepot heat olive oil over med-high. Mix in onion, celery, carrot, poblano pepper, and garlic. Saute for 3 minutes covered. Add flour and cook 2 more minutes, stirring frequently.
  3. Remove corm cobs from milk mixture. Add milk mixture to vegetable-flour mixture and stir with a wooden spoon. Simmer over med-high for 8-10 minutes. Add cumin, cilantro, salt and pepper. Cook for 5 more minutes.
  4. Variation: This soup is great with a cup of cooked shrimp!

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