Meals Matter

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Contributed By: Kayte@fdt.net
Lilley

Corn gets together with a can of spicy green chilis and Yukon Gold potatoes in a chowder that's quick to fix and filling.

Ingredients

1 Medium onion, finely chopped

1 Small stalk celery, chopped

2 tablespoons Butter

1 tablespoon All-purpose flour

1 Medium-large Yukon Gold potato, peeled and finely diced

1 (16 oz) can Creamed corn

1 can Whole milk

1 (4 oz) can Chopped green chilis, undrained, medium or hot

1/4 teaspoon Cumin

Salt and white pepper to taste

Chopped cilantro for garnish

Preparation

Melt butter in a large saucepan, add onion and celery and saute over medium heat for 5 minutes or until the vegetables are lightly colored. Stir in the flour, stir over heat for 1 minute, then add the potato, creamed corn, milk and chilis. Bring to a simmer, cover and cook over low heat until potato is soft, about 5 minutes. Garnish each serving with chopped cilantro.

Note: If you like more heat than this, add another small can of chilis.

Cook's Notes

So simple and filling. To make it a complete meal, just add a salad of lettuce, tomatoes, and avocado and a basket of tortilla chips.

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