Chili Corn and Potato Chowder
This lightly spiced inland chowder highlighted with cheese is a great venue for sweet late-summer corn.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 206 |
| pro | 13 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 21 g |
| fibre | 2 g |
| chol | 33 mg |
| sodium | 693 mg |
| % RDI: | - |
| calcium | 18% |
| iron | 6% |
| vit A | 45% |
| vit C | 15% |
| folate | 14% |
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2 tsp (10 mL) butter
1 cup (250 mL) chopped cooked ham
1 cup (250 mL) each diced onion, carrot and celery
2 cloves garlic, minced
1 jalapeño pepper, minced
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) chili powder
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
4 cups (1 L) sodium-reduced chicken stock
1-1/2 cups (375 mL) diced peeled potatoes
2 cups (500 mL) milk
1-1/2 cups (375 mL) fresh or thawed corn kernels
1 cup (250 mL) shredded old Cheddar cheese
2 tbsp (25 mL) chopped fresh coriander or sliced green onion
Preparation:
In Dutch oven, melt butter over medium heat; cook ham, onion, carrot, celery, garlic and jalapeño pepper, stirring occasionally, until softened, about 10 minutes.
In small bowl, whisk together flour, chili powder, oregano and pepper; add to vegetables and cook, stirring, for 1 minute. Whisk in chicken stock. Add potatoes and bring to boil; reduce heat, cover and simmer until potatoes are tender, about 7 minutes.
Stir in milk and corn; simmer, covered, until corn is tender, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 24 hours.) Ladle into bowls; sprinkle with cheese and coriander.
Additional Information
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Variation
Vegetarian Chili Corn and Potato Chowder: Omit ham. Replace chicken stock with vegetable stock.
Source
Canadian Living Magazine: September 2004
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