Prep 10 mins
Cook 20 mins
During sweet corn season, you can make this chowder using fresh ears of corn. Just omit the frozen corn and use a sharp knife to remove the kernels from 2 medium ears of corn.
- 1 medium onion, chopped (1/2 cup)
- 2 tablespoons margarine or 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups water
- 1 large potato, peeled and diced (1 cup)
- 1 (10 ounce) package frozen whole kernel corn
- 1 (4 ounce) canchopped green chili peppers
- 1 tablespoon instant vegetable bouillon granules or 1 tablespoon chicken bouillon granule
- 1⁄4 teaspoon fresh coarse ground black pepper
- 2 cups milk
- 2 tablespoons snipped cilantro or 2 tablespoons parsley
- cilantro (optional) or parsley sprig (optional)
- sliced fresh chili pepper (optional)
- In a large saucepan cook onion in hot margarine or butter till tender but not brown.
- Stir in flour.
- Add water, potato, frozen corn, chili peppers, bouillon granules, and pepper.
- Bring to a boil; reduce heat.
- Cover and simmer about 10 minutes or till potatoes are tender.
- Stir in milk and 2 tablespoons cilantro or parsley; heat through.
- To serve, ladle chowder into individual bowls and, if desried, garnish each serving with additional cilantro or parsley sprigs and sliced fresh chili peppers.
We added 1/2 cup sharp cheddar to kick the flavor up a notch. We still ended up having to salt it a little, but overall it was an enjoyable dinner. We will probably make it again and continue to tweak it a bit.