Spicy corn chowder

Yield: 1 servings

Measure Ingredient
¼ cup Butter; (1/2 stick)
1 small Onion; chopped
½ cup Diced red bell pepper
½ cup Diced green bell pepper
½ teaspoon Ground cumin
¼ teaspoon Cayenne pepper
¼ cup All purpose flour
1 cup Canned chicken broth
1 cup Milk; (do not use low-fat
\N \N ; or nonfat)
1 can Whole-kernel corn; drained, liquid
\N \N ; reserved (16- to
\N \N ; 17-ounce)
\N \N Minced fresh cilantro; (optional)

Melt butter in heavy large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne and saute until vegetables are tender, about 8 minutes. Add flour and stir 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired and serve.

Serves 4.

Bon Appetit July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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