Corn Chowder with Roasted Chili
|Cubed peeled yukon gold potatoes/Cubed peeled yukon red potatoes||1 Pound (3 Cups)|
|Chopped onion||1 Cup (16 tbs)|
|Diced orange bell pepper/Diced yellow bell pepper||2⁄3 Cup (10.67 tbs)|
|Chopped celery||3 Tablespoon|
|Fresh corn kernels||3 Cup (48 tbs) (About 6 Ears)|
|1% low fat milk||3 Cup (48 tbs)|
|Chopped seeded tomatoes||1 Pound, chopped (Yellow Variety, 2 Cups)|
|White pepper||1⁄4 Teaspoon|
|Shredded low fat monterey jack cheese||1 1⁄2 Ounce (6 Tablespoons)|
|Chopped fresh cilantro||2 Tablespoon|
1. Preheat broiler.
2. Place jalapeno peppers on a foil-lined baking sheet,- broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag,- seal. Let stand 15 minutes. Peel peppers,- cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeno peppers, set aside.
3. Place potato in a medium saucepan, and cover with water,- bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain, partially mash potato with a potato masher.
4. Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery, cook 10 minutes, stirring frequently. Add jalapeno peppers, potato, corn, milk, tomato, salt, and white pepper, cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.