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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
2 tablespoons butter or margarine |
4 large mirlitons, peeled, seeded, and chopped |
2 medium onions, chopped |
1 red bell pepper, chopped |
1 to 2 jalapeño peppers, seeded and chopped |
2 garlic cloves, pressed |
1/4 cup all-purpose flour |
1 (32-ounce) container chicken broth |
1 (16-ounce) package frozen whole kernel corn |
2 (4.5-ounce) cans chopped green chiles |
2 cups milk |
1/2 teaspoon salt |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
2 tablespoons lime juice |
shredded cheddar cheese (optional) |
chopped bacon (optional) |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add mirliton and next 4 ingredients, and sauté 5 minutes or until onion is tender.
2. Sprinkle with flour, and cook, stirring constantly, 2 minutes. Gradually add broth, stirring constantly.
3. Stir in corn and next 5 ingredients; cook, stirring occasionally, 45 minutes. Stir in lime juice. Ladle into bowls, and sprinkle each serving with cheese and bacon, if desired.
4. * 4 large yellow squash or zucchini, seeded and chopped, may be substituted for mirlitons.
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