MEXICAN CORN CHOWDER WITH WHITE BEANS AND CHILES

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 1 lb lean sausage
  • 4 tbsp olive oil
  • 1 lg onion, chopped
  • 2 cloves galic
  • 24 oz defrosted frozen corn
  • 1 1/2 tbsp cornstarch in 3 tbsp water
  • 2 med roasted red peppers, chopped
  • 3 cups milk
  • 1 med roasted poblano, chopped
  • 1 tbs chipotle chiles with adobo, minced
  • 4 tbsp butter
  • 1 can white beans, drained, rinsed
  • 1/3 cup parmesan cheese, grated

Directions

  • METHOD:
  • Remove casings from sausage. Cook sausage in skillet over med. high heat until cooked through, breaking up with spoon. Transfer to bowl, discard fat.
  • Cook onion until soft over low heat in a skillet, add garlic and cook 2 minutes.
  • Puree one pound of corn in food processor until smooth. Add the cornstarch mixture and process, followed by onion and bell peppers, processing until smooth.
  • Heat butter in saucepan and add corn puree and cook over medium heat until hot. Whisk in milk and bring to a simmer, adding remaining 1/2 lb. corn, poblano, sausage, jalapeno and beans. Cook, stirring until hot, sprinkling parmesan over each portion.

Notes

Categories: Dairy  Soup 
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