Corn chowder (mexican)

Yield: 6 Servings

Measure Ingredient
1 tablespoon Unsalted butter
1 tablespoon Peanut oil
1 medium Onion; finely chopped
2 cups Corn kernels
1 cup 1% low-fat milk
⅔ cup Nonfat dry milk powder
2 cups Water
½ pounds Russet potatoes; peeled, cut into 1\" pieces
¼ teaspoon Salt
2 mediums Poblano peppers; roasted and stemmed and peeled, diced 1/4\"
¼ cup Fresh cilantro leaves
1 \N Lime; wedges

MAKES 6 APPETIZER PORTIONS. Use a mild chile pepper.

Heat butter and oil in a large pot until butter melts; stir to blend the oil. Stir in the onion and 1-½ cups of the corn and saute over medium heat for 5 minutes, or until the onion is soft. Add the milk, water, potato, and salt to the pot. Bring to a boil, reduce the heat, and simmer briskly -- skim the foam. When the potato mashes easily when pressed, about 15 minutes, remove from the heat and cool completely.

May be made ahead to this point.

Puree the mixture. Return the puree to the pot and stir in the chili pepper and remaining ½ cup of corn kernels. Bring to a boil again and simmer for 5 minutes, until the kernels are tender. Sprinkle the cilantro over the top and serve right away, accompanied by the lime wedges.

As written: PER SERVING: 166⅖ cals, 5.3 g fat (26.7% cff) (1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran.

Variation: Omit oil and use 3 tablespoon butter; half regular milk and half water; both of these were suggested by the original.

Try it with other creamy potatoes.

Recipe by: Vegetarian Table: Mexico / Victoria Wise Posted to Digest eat-lf.v097.n296 by KitPATh <phannema@...> on Nov 21, 1997

Similar recipes