Green Chile Corn Chowder

If possible, use grilled fresh corn – grilled whole on the cob. Canned corn will work, but it will not be as highly flavored.

Yield: 2 large or 4 small servings

1 15 ¼-ounce can whole kernel corn

1 14 ½-ounce can chicken broth, preferable low sodium

½ cup onion, diced

1 4-ounce can diced green chiles

1 tomato, diced

Corn chips, for garnish (optional)

1. In a heavy, 3-quart saucepan, combine the corn, broth, onion, chiles, and tomato. Simmer uncovered for 15 minutes. Taste and adjust the seasonings. Serve in warm bowls with a few corn chips on top of each.

Reprinted from Jane Butel’s Real Women Eat Chiles.

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