Chile Corn Chowder
Author: 
Recipe type: Cooking for a One or Two, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 2 large or 4 small servings
 
Ingredients
  • 4 cups low-sodium chicken stock
  • 2 teaspoons fresh thyme leaves
  • 3 small red potatoes, peeled and diced
  • 1 Vidalia onion, chopped
  • 2 medium fresh red chilies, minced
  • 7 ounces sweet, yellow corn (fresh or frozen)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Sea salt and freshly ground black pepper to taste
  • Cheddar cheese
  • Sour cream
Instructions
  1. Fill a medium-sized stock pot with vegetable broth and bring to a gentle simmer over a medium heat. Add thyme to the broth and simmer until fragrant. Add the potato to the broth once simmering.
  2. In a separate pan or skillet, heat butter and olive oil over medium-high heat. Add the chopped onion and chilies to the pan/skillet and stir to coat with fats. Cover with a lid and cook gently for 10 minutes, or until the vegetables start to soften.
  3. Add the corn to the large pan of vegetables and cook for two to three minutes. Carefully pour the mixture into the broth and potato pot and bring everything to a boil for about two to three minutes. Reduce to low heat and simmer about 10-15 minutes.
  4. Pulse the chowder a few times with the hand blender until about half the mixture is blended.
  5. Taste and season with a good pinch of salt and pepper, and serve with cheddar cheese and sour cream as desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/chile-corn-chowder-recipe/