Corn chowder

1 sweet onion
2 cups frozen corn
1 potato, chopped
½ teaspoon sea salt

2 cups water
2 cups milk

2 poblano chiles, roasted

Sauté the onion until soft.  Add corn and potato and cook some more.  Add water and milk, and bring to boil.  Simmer for 15–20 minutes, until soft.  Cool.

Roast poblano chiles. Peel and chop.

Pulse corn mixture in blender (be careful not to burn yourself).  Pour back into pan,  add chopped poblanos, and simmer for another 5–10 minutes.

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