| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Chile, Chowder, Southwest |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Freshly cut corn kernels |
| 4 |
T |
Margarine |
| 1 1/2 |
c |
Chopped green chile |
| 2 |
|
Onion, thinly sliced |
| 4 |
|
Potatoes, peeled cut |
|
|
into 1/4 inch cubes |
| 2 |
c |
Cream |
| 2 |
c |
Chicken stock |
INSTRUCTIONS
You can puree two cups of corn in the blender if corn is mature. If
sweet and tender use as is. Saute onions in margarine, stir in the
corn, potatoes and stock and bring to a boil. Simmer until potatoes
are soft. Add the chile and cream (the recipe doesn't say but I always
roast and peel my chiles before using). Salt and pepper to taste. Let
simmer to desired thickness. WALT New Mexico Magazine April-93 Posted
to MC-Recipe Digest V1 #306 Date: Sun, 17 Nov 1996 10:24:06 -0500
From: Walt Gray <waltgray@mnsinc.com>
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