Cheese-Corn Chowder With Chile Peppers
This flavor-packed cheese and corn chowder is rich, creamy, smooth and not too spicy.
15 min.prep time
1 large (1 cup) onion, chopped
1 (4-ounce) can diced green chiles
2 small (3 tablespoons) jalapeño chile peppers, seeded, finely chopped
2 teaspoons finely chopped fresh garlic
1/4 cup all-purpose flour
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
4 cups low sodium chicken broth or vegetable broth
1 (16-ounce) bag (3 cups) frozen whole kernel corn
1 1/2 cups milk
4 Roma tomatoes, chopped, if desired
Melt butter in 4-quart saucepan until sizzling; add onion, jalapeño pepper and garlic. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (5 to 7 minutes). Stir in flour, dry mustard and ground red pepper.
Add broth, corn and green chiles. Continue cooking, stirring occasionally, until mixture comes to a boil (15 to 17 minutes). Stir in milk. Continue cooking, stirring occasionally, until heated through (5 to 7 minutes). Reduce heat to low; stir in cheese until cheese is melted (20 to 22 minutes).
Ladle into serving bowls. Sprinkle each serving with chopped tomatoes, if desired.
Make Ahead and Bring: Prepare chowder as directed. Cool completely. Pour into resealable plastic container. Pack in coolers to transport. Reheat in individual mugs or bowls in microwave as needed.
Be sure to wear gloves when chopping any hot peppers. The oils they contain can burn your eyes, lips or skin. Wash your hands with hot water and soap before touching your eyes or face.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #12344©2002Land O'Lakes, Inc.