Chile Corn Chowder

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 15
• Yields: 4 cups
• Serves: 4

ingredients

• 2 cups vegetable stock
• 1 1⁄2 cups low-fat milk
• 1 1⁄2 cups corn, cut off from cobs (fresh or frozen, save cobs)
• 1⁄4 cup brown rice (uncooked)
• 2 teaspoons olive oil
• 1⁄2 cup onion, small diced
• 1⁄2 cup celery, diced
• 1⁄2 cup medium carrot, diced
• 1⁄2 poblano pepper, seeded an finely chopped
• 1 garlic clove, minced
• 1 tablespoon whole wheat flour
• 1⁄2 teaspoon ground cumin
• 1 tablespoon fresh cilantro
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

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!