Corn And Pepper Chowder Recipe
Ingredients
| Vegetable cooking spray | ||
| Olive oil | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Sweet red pepper | 1 Cup (16 tbs), diced | |
| All purpose flour | 2 1/2 Tablespoon | |
| Ground cumin | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| 1 cup canned vegetable or chicken broth | ||
| Potato | 1 1/4 Cup (16 tbs), diced | |
| Whole kernel corn | 2 Cup (16 tbs), frozen | |
| Evaporated milk | 1 Cup (16 tbs), skimmed | |
| Green chiles | 2 Tablespoon, chopped | |
| Pepper | 1/4 Teaspoon | |
Directions
Coat a large Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion and sweet red pepper; saute 5 minutes or until vegetables are tender.
Stir flour, cumin, and ground red pepper into sauteed vegetables; cook 1 minute, stirring constantly.
Gradually stir in water; add vegetable broth and potato.
Bring mixture to a boil, stirring frequently.
Cover, reduce heat, and simmer 10 minutes or until potato is tender and mixture is thickened.
Add corn and remaining ingredients; cook until thoroughly heated, stirring occasionally.
Place over medium-high heat until hot.
Add onion and sweet red pepper; saute 5 minutes or until vegetables are tender.
Stir flour, cumin, and ground red pepper into sauteed vegetables; cook 1 minute, stirring constantly.
Gradually stir in water; add vegetable broth and potato.
Bring mixture to a boil, stirring frequently.
Cover, reduce heat, and simmer 10 minutes or until potato is tender and mixture is thickened.
Add corn and remaining ingredients; cook until thoroughly heated, stirring occasionally.
Chef
