Ingredients
- 4 tablespoons butter
- 1 cup chopped onion
- 1/2 cup chopped red bell pepper
- 3 (10 3/4-ounce) cans cream of potato soup
- 1 (10 3/4-ounce) can cream of celery soup
- 4 cups fresh corn kernels
- 4 cups milk
- 1/4 cup chopped fresh green chiles
- 1/4 teaspoon white peppe
Preparation
Step 1
Melt butter in a stockpot over medium-high heat. Cook onion and bell pepper in hot butter, stirring continually, until tender, about 5 minutes. Reduce heat to medium.
Stir in soups. Add corn and mix well. Add milk gradually, stirring to mix well after each addition. Stir in green chiles and white pepper.
Simmer, stirring frequently, for 20 minutes. Ladle into soup bowls.
Variation: Add 1 cup chopped cooked shrimp, lobster or crabmeat just before serving. Sprinkle a small amount of chopped fresh cilantro over chowder.
Grandma's Secret:
When Grandma didn't have fresh chiles on hand or when she didn't want to go to the trouble of chopping them, she took a little shortcut. She used a can of chopped green chiles instead. A 4-ounce can is the right amount for this recipe. And the canned chiles have plenty of fresh chile flavor without much heat.