Chile Corn Chowder Recipe

Name: Chile Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups vegetable stock; 1 ½ cups low-fat milk; 1 ½ cups corn, cut off from cobs (fresh or frozen, save cobs); ¼ cup brown rice (uncooked); 2 teaspoons olive oil; ½ cup onion, small diced; ½ cup celery, diced; ½ cup medium carrot, diced; 12 poblano pepper, seeded an finely chopped; 1 garlic clove, minced; 1 tablespoon whole wheat flour; ½ teaspoon ground cumin; 1 tablespoon fresh cilantro; ¼ teaspoon salt; ⅛ teaspoon black pepper

Servings: persons

2 cups vegetable stock
1 ½ cups low-fat milk
1 ½ cups corn, cut off from cobs (fresh or frozen, save cobs)
¼ cup brown rice (uncooked)
2 teaspoons olive oil
½ cup onion, small diced
½ cup celery, diced
½ cup medium carrot, diced
12 poblano pepper, seeded an finely chopped
1 garlic clove, minced
1 tablespoon whole wheat flour
½ teaspoon ground cumin
1 tablespoon fresh cilantro
¼ teaspoon salt
⅛ teaspoon black pepper

1
Heat stock, milk, corncobs, and rice and boil in medium saucepan over med-high, then simmer for 15 minutes.
2
Add corn and cook another 10 minutes.
3
Remove from heat and place in bowl.
4
Set aside.
5
In a large saucepot heat olive oil over med-high.
6
Mix in onion, celery, carrot, poblano pepper, and garlic.
7
Saute for 3 minutes covered.
8
Add flour and cook 2 more minutes, stirring frequently.
9
Remove corm cobs from milk mixture.
10
Add milk mixture to vegetable-flour mixture and stir with a wooden spoon.
11
Simmer over med-high for 8-10 minutes.
12
Add cumin, cilantro, salt and pepper.
13
Cook for 5 more minutes.
14
Variation: This soup is great with a cup of cooked shrimp!

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups vegetable stock, 1 ½ cups low-fat milk, 1 ½ cups corn, cut off from cobs (fresh or frozen, save cobs), ¼ cup brown rice (uncooked), and more.

Yes, Chile Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Corn Chowder

How did you like this recipe?

Frequently Asked Questions