Golden Corn Chowder with Roasted Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With sweet corn, potatoes, and tomatoes at their garden best, corn chowder is certainly the soup for September. Golden or orange tomatoes are lower in acid. Ingredients:
6 jalapeño 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 |
Directions:
1. Preheat broiler.
2. Place jalapeño 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 jalapeño 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 jalapeño 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.
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