Corn Chowder
Recipe Categories : | Mexican
| Corn | Soups
| MAIN INDEX |
Serves : 4 - 6
Ingredients :
- 3 tbsp butter
- 1 medium onion, finely chopped
- 2 cups corn kernels
- 2 cups milk
- 2 cup water
- 1 medium russet potato, peeled and coarsely cut into 1" chunks
- ¼ tspn salt
- 2 medium poblano chili peppers, roasted, stemmed, peeled, cut into
¼" dice
- ¼ cup cilantro leaves
- 1 lime, cut into wedges
Preparation and Cooking Instructions :
- Heat the butter in a large pot until it melts. Stir in the onion and
1½ cups of the corn and sauté over medium heat for 5 minutes,
or until the onion is soft. Add the milk, water, potato, and salt to
the pot. Bring to a boil, reduce the heat, and simmer briskly until
a skin forms on the soup and the potato mashes easily when pressed,
about 15 minutes. Remove from the heat and cool completely. Purée
the mixture.
- Return the purée to the pot and stir in the chili pepper and
remaining ½ cup of corn kernels. Bring to a boil again and simmer
for 5 minutes, until the kernels are tender. Sprinkle the cilantro over
the top and serve right away, accompanied by the lime wedges.
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