| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Chowder, Southwest, Chile |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Freshly cut corn kernels |
| 4 |
tb |
Margarine |
| 1 1/2 |
c |
Chopped green chile |
| 2 |
|
Onion, thinly sliced |
| 4 |
md |
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>
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”