Mirliton-Corn Chowder

Recipe from

Southern Living


2 tablespoons butter or margarine
4 large mirlitons, peeled, seeded, and chopped*
2 medium onions, chopped
1 red bell pepper, chopped
1 to 2 jalapeño peppers, seeded and chopped
2 garlic cloves, pressed
1/4 cup all-purpose flour
1 (32-ounce) container chicken broth
1 (16-ounce) package frozen whole kernel corn
2 (4.5-ounce) cans chopped green chiles
2 cups milk
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons lime juice
Shredded Cheddar cheese (optional)
Chopped bacon (optional)


Melt butter in a Dutch oven over medium-high heat; add mirliton and next 4 ingredients, and sauté 5 minutes or until onion is tender.

Sprinkle with flour, and cook, stirring constantly, 2 minutes. Gradually add broth, stirring constantly.

Stir in corn and next 5 ingredients; cook, stirring occasionally, 45 minutes. Stir in lime juice. Ladle into bowls, and sprinkle each serving with cheese and bacon, if desired.

* 4 large yellow squash or zucchini, seeded and chopped, may be substituted for mirlitons.


October 2000
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