Chile Pepper and Corn Cream Chowder

By á-47

Ingredients

• 4 ears corn (or 1 16 oz. pkg. frozen)
• 2 poblano peppers
• 2 Tbsp. butter
• 1 cup chopped onion
• 1/2 cup thinly sliced celery
• 4 cups whole milk
• 12 oz. new red potatoes, diced
• 6 oz., cream cheese, cubed
• 2 tea. salt
• 3/4 tea. pepper

Preparation

Step 1

Scrape kernels from ears of corn into medium bowl. Set aside.

Cut peppers in half. Seed and rinse; dice.

Melt butter in large saucepan of Dutch oven over medium-high heat. Add peppers, onion, and celery; cook and stir 5 minutes or until onion is translucent.

Add milk, corn and potatoes to onion mixture; stir to combine. Bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are tender.

Remove from heat; add cream cheese, salt and pepper. Stir until cream cheese is melted.

Ladle into bowls.