Mirliton-Corn Chowder

Recipe from Southern Living

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  • 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)


  1. 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.
  2. Sprinkle with flour, and cook, stirring constantly, 2 minutes. Gradually add broth, stirring constantly.
  3. 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. * 4 large yellow squash or zucchini, seeded and chopped, may be substituted for mirlitons.
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