Green Chile Corn Chowder
Sunshine-sweet corn and fire-roasted peppers combine in this delectable soup, bringing the heat of summer to your kitchen, any time of year.
Ingredients
340g Green Chillies
2 tbsp Olive Oil
1/4 Onion, medium Yellow, largely diced
3 cloves, Garlic
3 Yukon Gold Potatoes, largely diced
1/2 tsp Salt
1/2 tsp Black Pepper
440g of Whole Kernel Corn, drained
700ml Vegetable Stock
Directions
Add olive oil to a medium pan over low heat. Saute onion, garlic, potatoes and corn with 1/4 tsp salt and pepper for 5-10 minutes.
Add 2 cups stock and 1/4 tsp salt to pan. Let it simmer with the ingredients until softened.
Remove pan from heat and let the mixture cool for 5 minutes.
Add all ingredients to the pitcher with remaining cup of stock. Cover the pitcher with the pitcher lid, making sure vented lid cap is inserted and secure before blending.
Blend using the SOUPS program.
Add blended soup back to the pan and bring to a simmer before serving.
Nutritional information
Calories: 160 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
