Mirliton-Corn Chowder

Ingredients

• 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)

Preparation

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.