Corn and Green Chili Chowder

Serves 6

Adapted from Judith Barrett’s Saved by Soup.

This has become one of our favorite winter soups!








Heat over medium high heat in a 4-quart saucepan:

1 t olive oil

Add:

1 medium sized onion, finely chopped
                                                    
2-4 (how hot do you want?) canned or roasted chili peppers  (I usually use Anaheim or Poblano)

Cook, stirring until the onion begins to soften, 2 to 3 minutes. Add:

1 pound well washed Yukon Gold potatoes, cut into ½ inch dice (don’t peel)
4 cups non-fat chicken or vegetable stock

Increase the heat to high and bring to boil. Reduce the heat to medium-low, cover the saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes. Add:

3 c fresh or frozen (cut off from last summer’s leftover ears or one 10 oz pkg) corn

Cook 5 minutes longer. Remove from heat and stir in:

2 T chopped fresh cilantro leaves

½ medium size red bell pepper, seeded and finely diced (or mix of red/yellow/orange peppers).

I often also garnish with diced peppers and cilantro.



Reviewed 7/10/2017
Revised 1/30/19 spelling and grammar corrections