Golden Corn Chowder With Roasted Chiles Recipe

Name: Golden Corn Chowder With Roasted Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 jalapeno peppers; 3 cups cubed peeled Yukon gold or red potato (about 1 pound); 2 tablespoons butter or stick margarine; 1 cup chopped onion; 2/3 cup diced orange or yellow bell pepper; 3 tablespoons chopped celery; 3 cups fresh corn kernels (about 4 ears); 3 cups 1% low-fat milk; 2 cups chopped seeded yellow tomato (about 1 pound); 3/4 teaspoon salt; 1/4 teaspoon white pepper; 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese; 2 tablespoons chopped fresh cilantro

Servings: persons

6 jalapeno peppers
3 cups cubed peeled Yukon gold or red potato (about 1 pound)
2 tablespoons butter or stick margarine
1 cup chopped onion
2/3 cup diced orange or yellow bell pepper
3 tablespoons chopped celery
3 cups fresh corn kernels (about 4 ears)
3 cups 1% low-fat milk
2 cups chopped seeded yellow tomato (about 1 pound)
3/4 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro

1
Preheat broiler.
2
Place jalapeno peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeno peppers; set aside.
3
Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.
4
Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeno peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 jalapeno peppers, 3 cups cubed peeled Yukon gold or red potato (about 1 pound), 2 tablespoons butter or stick margarine, 1 cup chopped onion, and more.

Yes, Golden Corn Chowder With Roasted Chiles 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.

That's it — enjoy your meal!

Golden Corn Chowder With Roasted Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions