Name: Corn and Green Chili Chowder
Yield: Makes 4 servings
Ingredients: 1 16-ounce bag frozen corn kernels; 2 1/2 cups canned low-salt chicken broth; 3/4 cup whipping cream; 1 4-ounce can diced mild green chilies; 1/2 teaspoon ground cumin; 2 tablespoons chopped fresh cilantro

A thick, rich soup that's very satisfying on a cold day, especially with warm tortillas or biscuits alongside.

Recipe information

Yield
Makes 4 servings

Ingredients

1 16-ounce bag frozen corn kernels

2 1/2 cups canned low-salt chicken broth

3/4 cup whipping cream

1 4-ounce can diced mild green chilies

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

Preparation

Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.

TagsSoup Soup/Stew Corn Vegetable Chile Starter Lunch Dinner Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer Weeknight Meals Simmer Blender Bon Appétit

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