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Ingredients:
3 cup freshly cut corn kernels
4 tbsp margarine
1 1/2 cup chopped green chile
2 onion, thinly sliced
4 medium potatoes, peeled, cut into 1/4 inch, cubes
2 cup cream
2 cup 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
Servings: 6
Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke
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Fresh Corn Chowder With Green Chile Recipe brought to you by Mexican Recipes To-Go
