Corn Chowder (Mexican)

Title:
Corn Chowder (Mexican)

Yield:
6 Servings

Categories:
Mexico,
Soups




Ingredients:





     1 tb Unsalted butter


     1 tb Peanut oil


     1 md Onion; finely chopped


     2 c  Corn kernels


     1 c  1% low-fat milk


   2/3 c  Nonfat dry milk powder


     2 c  Water


   1/2 lb Russet potatoes; peeled, cut


          -into 1" pieces


   1/4 ts Salt


     2 md Poblano peppers; roasted and


          -stemmed and peeled, diced


          -1/4"


   1/4 c  Fresh cilantro leaves


     1    Lime; wedges






 MAKES 6 APPETIZER PORTIONS. Use a mild chile pepper.


 


 Heat butter and oil in a large pot until butter melts; stir to blend the


 oil. Stir in the onion and 1-1/2 cups of the corn and saute over medium


 heat for 5 minutes, or until the onion is soft. Add the milk, water,


 potato, and salt to the pot. Bring to a boil, reduce the heat, and simmer


 briskly -- skim the foam. When the potato mashes easily when pressed, about


 15 minutes, remove from the heat and cool completely.


 


 May be made ahead to this point.


 


 Puree the mixture. Return the puree to the pot and stir in the chili pepper


 and remaining 1/2 cup of corn kernels. Bring to a boil again and simmer for


 5 minutes, until the kernels are tender. Sprinkle the cilantro over the top


 and serve right away, accompanied by the lime wedges.


 


 As written: PER SERVING: 166.4 cals, 5.3 g fat (26.7% cff)


 


 (1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran.


 


 Variation: Omit oil and use 3 tablespoon butter; half regular milk and half


 water; both of these were suggested by the original.


 


 Try it with other creamy potatoes.


 


 Recipe by: Vegetarian Table: Mexico / Victoria Wise


 


 Posted to Digest eat-lf.v097.n296 by KitPATh 
on


 Nov 21, 1997