Chile Corn Chowder

Name: Chile Corn Chowder
Ingredients: 2 cups vegetable stock; 1 12 cups low-fat milk; 1 12 cups corn, cut off from cobs (fresh or frozen, save cobs); 14 cup brown rice (uncooked); 2 teaspoons olive oil; 12 cup onion, small diced; 12 cup celery, diced; 12 cup medium carrot, diced; 12 poblano pepper, seeded an finely chopped; 1 garlic clove, minced; 1 tablespoon whole wheat flour; 12 teaspoon ground cumin; 1 tablespoon fresh cilantro; 14 teaspoon salt; 18 teaspoon black pepper

15 ingredients

14 steps

Ingredients

2 cups vegetable stock
1 12 cups low-fat milk
1 12 cups corn, cut off from cobs (fresh or frozen, save cobs)
14 cup brown rice (uncooked)
2 teaspoons olive oil
12 cup onion, small diced
12 cup celery, diced
12 cup medium carrot, diced
12 poblano pepper, seeded an finely chopped
1 garlic clove, minced
1 tablespoon whole wheat flour
12 teaspoon ground cumin
1 tablespoon fresh cilantro
14 teaspoon salt
18 teaspoon black pepper

Directions

1

Heat stock, milk, corncobs, and rice and boil in medium saucepan over med-high, then simmer for 15 minutes.
2

Add corn and cook another 10 minutes.
3

Remove from heat and place in bowl.
4

Set aside.
5

In a large saucepot heat olive oil over med-high.
6

Mix in onion, celery, carrot, poblano pepper, and garlic.
7

Saute for 3 minutes covered.
8

Add flour and cook 2 more minutes, stirring frequently.
9

Remove corm cobs from milk mixture.
10

Add milk mixture to vegetable-flour mixture and stir with a wooden spoon.
11

Simmer over med-high for 8-10 minutes.
12

Add cumin, cilantro, salt and pepper.
13

Cook for 5 more minutes.
14

Variation: This soup is great with a cup of cooked shrimp!