Shelly's Recipe

CORN AND GREEN CHILI CHOWDER

Category: Chowders

1 medium onion, chopped (1/2 cup)
2 tbsp butter
2 tbsp flour
2 cups water
1 large potato, peeled and diced (1 cup)
1 (16 oz) bag frozen corn kernels
2 1/2 cups canned low-salt chicken broth
3/4 cup whipping cream
1 (4 oz) can diced mild green chilies
1/2 tsp ground cumin
1/4 tsp coarsely ground pepper
2 tbsp chopped fresh cilantro

In a large saucepan cook onion in hot butter until tender but not brown. Stir in flour. Add water, potato, corn, chili peppers, bouillon granules, and pepper. Bring to a boil; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Stir in the milk and 2 tablespoons cilantro or parsley. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.