Jalapeno-Corn Chowder 37, Native American
Recipe: #20310
July 24, 2015
Categories: Corn, Peppers, Native American, Gluten-Free, No Eggs, Vegetarian, Spicy, more
"A Beautiful Bowl of Soup by Paulette Mitchell"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (376.2 g)
- Calories 406.4
- Total Fat - 11 g
- Saturated Fat - 5.8 g
- Cholesterol - 26.4 mg
- Sodium - 423 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 9.4 g
- Sugars - 6 g
- Protein - 15.4 g
- Calcium - 251 mg
- Iron - 1.3 mg
- Vitamin C - 51.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Melt the butter over medium-low heat.
Step 2
Add the onion, carrot, bell pepper, celery and leaves, and garlic;
Step 3
Cook, stirring occasionally, until tender, about 10 minutes.
Step 4
Stir in the vegetable stock, corn, potato, and jalapeño pepper.
Step 5
Increase the heat to high and bring to a boil.
Step 6
Reduce the heat; cover and simmer until the potato is tender, about 10 minutes, you can remove the jalapeño pepper and discard, or chop fine and add back into soup, your choice.
Step 7
Transfer 2 cups of the soup mixture to a blender and purée with the milk.
Step 8
Stir the puréed mixture into the soup.
Step 9
Heat, stirring occasionally, until warmed through.
Step 10
Season to taste.
Step 11
Garnish each serving with a sprinkling of chili sauce and a small mound of cheese.
Tips
No special items needed.
1 Reviews
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