Corn and Chili Chowder

By Judycakes

Ingredients

• Nonstick cooking spray
• 1 l5-ounce can whole-kernel corn, drained
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup chopped fresh Anaheim, poblano or green sweet pepper
• 1/2 cup chopped red sweet pepper
• 3 cloves garlic, minced
• 2 T cooking oil
• 1 8-oz can baby lima beans, drained
• 3 large potatoes, peeled, if desired, and cut into 1/2-inch cubes (1 1/2 pounds)
• 1 4-ounce can diced green chili peppers
• 3 cups water or vegetable broth
• 2 cups half-and-half or light cream
• 1 14 3/4-ounce can cream-style corn
• 2/3 cup sliced baby zucchini (about 4) or 1 small zucchini, halved lengthwise and sliced

Preparation

Step 1

Lightly coat a 1 5x 1Ox 1-inch baking pan with cooking spray. Spread the drained whole-kernel corn in the prepared pan. Roast, uncovered, in a 450 oven about 15 minutes or until corn is browned, stirring occasionally.

In a 4-quart Dutch oven, cook and stir the onion, peppers and garlic in the hot oil a medium-high heat about 5 minutes or until tender. Stir in lima beans, potatoes and undrained chili peppers. Add water. Stir in roasted corn. Bring to boiling, reduce heat; Simmer, uncovered, for 15 minutes, stirring occasionally.

Stir in half-and-half, cream-style corn and zucchini. Cook and stir about 5 minutes more or until heated through (don't boil).

**Added chicken and small amount jalapeno. Used sweet green peppers.