Monday, November 7, 2011

Green Chile Corn Chowder

This is a great recipe for corn chowder with a little kick from green chiles.

Green Chile Corn Chowder


  • 1 stick butter
  • 1/4 cup diced onion
  • 8 tablespoons all-purpose flour
  • 1 32 ounce container vegetable broth
  • 2 (15 ounce) cans creamed corn
  • 1 (15 ounce) can whole kernel corn, drained
  • ½ cup shredded or sliced carrot
  • 1 cup half-and-half cream
  • 2 cup milk
  • 2 cans green chiles
  • 2 small red potatoes, cubed
  • 1/4 teaspoon ground black pepper
  • 1 pinch salt



1.    In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
2.   Stir in creamed corn, potatoes, corn, carrot, half-and-half, milk, pepper and salt. Simmer over low heat 20 minutes more or until potatoes are fork tender.

This is a great way to warm up on a cold day.  The green chile adds a slightly spicy flavor and the vegetable broth makes it taste like its been cooking all day.

The onion was $1, the corn was 3 for $1.50, the half and half was $1.50 and the vegetable broth was $2.50 from Fresh and Easy.  Everything else was on-hand.  The total for this pot of soup is $5.50!

Look Forward To
I have brussel sprouts, broccoli and cauliflower to use.  

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