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
1
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.
2
Add 2 cups stock and 1/4 tsp salt to pan. Let it simmer with the ingredients until softened.
3
Remove pan from heat and let the mixture cool for 5 minutes.
4
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.
5
Blend using the SOUPS program.
6
Add blended soup back to the pan and bring to a simmer before serving.
Nutritional information
|
Calories: 160.0 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.
