Corn chowder (vm)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | medium | Onion, finely chopped |
| 2 | cups | Corn kernels (from 2 large |
| 1 | Or 4 small ears corn) | |
| 2 | cups | Milk |
| 2 | cups | Water |
| 1 | medium | Russet potato, peeled and |
| 1 | Coarsely cut into 1-inch | |
| 1 | Chunks | |
| ¼ | teaspoon | Salt |
| 2 | mediums | Pablano chili peppers, |
| 1 | Roasted, stemmed, and peeled | |
| 1 | Then cut into 1/4-inch dice | |
| 1 | (6 ounces) | |
| ¼ | cup | Cilantro leaves |
| 1 | Lime, cut into wedges | |
Directions
Heat the butter in a large pot until it melts. Stir in the onion and 1½ cups of the corn and saute over medium heat for 5 mintues, 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 until a skin forms on the soup and the potato mashes easily when pressed, about 15 minutes. Remove from the heat and cool completely. 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 with cilantro over the top and serve right away, accompanied by lime wedges.
From: Mexico The Vegetarian Table Victoria Wise Chronicle Books, 1995 Posted to MM-Recipes Digest V5 #030 by lena36@... (Lena P Mitchell) on Jan 30, 1998