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.

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: 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.

Golden Corn Chowder With Roasted Chiles

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