Corn and Green Chili Chowder Recipe

Corn and Green Chili Chowder Recipe

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups water
  • 1 cup diced peeled potato
  • 1 (10 ounce) package frozen whole kernel corn
  • 1 (4 ounce) can chopped green chile peppers
  • 1 tablespoon chicken bouillon granules
  • 1/4 teaspoon coarsely ground black pepper
  • 2 cups reduced fat milk
  • 2 tablespoons snipped fresh cilantro or parsley
  • Fresh cilantro or parsley (optional)
  • Sliced fresh jalapeno peppers (optional)
  1. In a large saucepan cook onion in hot butter until tender. Stir in flour. Add water, potato, corn, canned chili peppers, bouillon granules, and black pepper. Bring to a boil; reduce heat. Simmer, covered, for 5 to 7 minutes or until potatoes are tender. Stir in LACTAID(R) Reduced Fat Milk and the 2 tablespoons cilantro or parsley; heat through.
  2. To serve, ladle chowder into individual bowls. If desired, garnish with additional cilantro or parsley and sliced fresh jalapeno peppers.
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