Corn and Green Chili Chowder


  • 2 tablespoons fresh cilantro
  • 1 4-ounce can diced mild green chilies
  • ¾ cup whipping cream
  • 2 ½ cups canned low-salt chicken broth
  • ½ teaspoon ground cumin
  • 1 16-ounce bag frozen corn kernels

Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through,...

View full recipe at Epicurious


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