Fiesta Corn Chowder Recipe

Name: Fiesta Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Anaheim Chile Peppers; 1 whole Small Red Bell Pepper; 2 whole Yukon Gold Potatoes, Chopped Into 1/2 Inch Cubes; 2 Tablespoons Olive Oil; 1 whole Small Yellow Onion, Coarsely Chopped; 1 clove Garlic, Pressed And Minced; 2-1/2 cups Frozen (Thawed) Or Fresh Corn Kernels, Divided; 2 cups Vegetable Or Chicken Stock; 1 cup 1% Low-fat Milk; 1 teaspoon Salt; 1/4 teaspoons Fresh Ground Black Pepper; 2 teaspoons Fresh Oregano, Chopped; 2 Tablespoons Fresh Cilantro, Chopped, Plus More For Garnish

Servings: persons

2 whole Anaheim Chile Peppers
1 whole Small Red Bell Pepper
2 whole Yukon Gold Potatoes, Chopped Into 1/2 Inch Cubes
2 Tablespoons Olive Oil
1 whole Small Yellow Onion, Coarsely Chopped
1 clove Garlic, Pressed And Minced
2-1/2 cups Frozen (Thawed) Or Fresh Corn Kernels, Divided
2 cups Vegetable Or Chicken Stock
1 cup 1% Low-fat Milk
1 teaspoon Salt
1/4 teaspoons Fresh Ground Black Pepper
2 teaspoons Fresh Oregano, Chopped
2 Tablespoons Fresh Cilantro, Chopped, Plus More For Garnish

1
Preheat a gas grill. Place peppers (Anaheim chiles and red pepper) on the grill over medium-high heat about 3-5 minutes each side, until skin is blackened. Place peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel away skin, seed and chop.
2
Place potato pieces into a saucepan and cover with water. Bring to a boil, then reduce heat to medium and cook uncovered for 15-20 minutes, or until potatoes are tender. Drain and set aside.
3
In a skillet, heat olive oil over high heat. Add onion and chopped garlic and saute until onion is translucent. Remove from heat and set aside.
4
In a food processor, process 1 cup of corn kernels and 1/2 cup potato chunks until fairly smooth. Transfer contents to a stock pot over medium heat and add potato pieces, diced peppers, onions and garlic, and remaining ingredients. Bring to a boil, then reduce heat to simmer for 25-30 minutes, or until soup thickens.
5
Garnish with fresh chopped cilantro.
6
Nutrition info per 2 cup serving: 301 calories, 9 g fat, 1 g saturated fat, 9 g protein, 52 g carbohydrates

426

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.

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

You need 13 ingredients. The key ingredients include: 2 whole Anaheim Chile Peppers, 1 whole Small Red Bell Pepper, 2 whole Yukon Gold Potatoes, Chopped Into 1/2 Inch Cubes, 2 Tablespoons Olive Oil, and more.

Yes, Fiesta 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.

Fiesta Corn Chowder

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