Corn Chowder With Chili Peppers

Rated

Ingredients

1 tbsp unsalted butter
1 tbsp vegetable oil
1 onion, diced
1 poblano chili pepper, seeded & diced
2 garlic clove, minced
1 jalapeno pepper, seeded & diced
3 cups milk
2 cups fresh corn kernels (from 2 to 3 ears)
1 tsp salt
1 red-ripe tomato, peeled, seeded & coarsely chopped
1 tbsp chopped fresh cilantro
1 lime, cut into wedges

Preparation

Heat butter in a small stock pot until melted. Add the chopped vegetable (except corn and tomatoes) and saute until soft and onions are translucent.

Stir in the milk and let come to a simmer. let the mixture simmer for 2-5 minutes so the flavors marry.

With a slotted spoon, remove 1-1/2 cups solids from the soup and puree until smooth. Return to the soup. Heat gently just to warm through. Stir in corn and tomatoes. Season to taste with cilantro and salt.

Bring to a boil, reduce the heat, and simmer gently until the corn is tender, about 3 minutes.

Ladle into warmed bowls. If you like, garnish the soup with a bowl of lime wedges on the side.

Yield

Serves 5

Cook Time

Prep Time: 15 mins.
Cook Time: 15 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 5
Amount Per Serving:
Calories: 194
Calories from Fat: 144

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 16g
24%
Carbohydrates 33g
11%
Dietary Fiber 9g
36%
Saturated Fat 12g
60%
Calories 194kcal
9%
Cholesterol 15mg
5%
Protein 15g
25%
Sodium 622mg
25%
Calcium
4%
Iron
18%
Vitamin A
14%
Vitamin C
85%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.