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.