You are here

Corn Chowder With Roasted Chili

Healthy.Eater's picture
Ingredients
  Jalapeno peppers 6
  Cubed peeled yukon gold potatoes/Cubed peeled yukon red potatoes 1 Pound (3 Cups)
  Butter 2 Tablespoon
  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)
  Salt 3⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Shredded low fat monterey jack cheese 1 1⁄2 Ounce (6 Tablespoons)
  Chopped fresh cilantro 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Corn

Rate It

Your rating: None
4.073335
Average: 4.1 (15 votes)