Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With sweet corn, potatoes, and tomatoes at their garden best, corn chowder is certainly the soup for September. Golden or orange tomatoes are lower in acid.

Recipe by Cooking Light September 1999


Recipe Summary

6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon cilantro)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.

  • Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.

  • Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.

Nutrition Facts

265 calories; calories from fat 26%; fat 7.8g; saturated fat 4.2g; mono fat 2.3g; poly fat 0.8g; protein 11.4g; carbohydrates 41.5g; fiber 5.4g; cholesterol 20mg; iron 1.8mg; sodium 466mg; calcium 230mg.