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.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: Single
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Meal Type: Soups & Stews
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.
Nutrition Information