Chile Corn Chowder
- 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
- 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.
- 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.
- 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.
- Variation: This soup is great with a cup of cooked shrimp!
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