Mmm today I made corn chowder from a recipe my
friend Jessica gave me! I changed it up a little because it wasn’t as
spicy as I wanted it to be. It was amazing though.
Vegetarian Chile Pepper & Corn Cream Chowder
2 TBS butter
1 C. Chopped Onion
2 Anaheim Peppers ( I used 4)
1/2 C. thinly sliced celery
1 pkg. frozen corn (16 oz) ( I also threw in some peas cause I love them)
12 oz. red potatoes diced
4 C. whole milk
6 OZ. cream cheese ( I used fat free- granted this is already unhealthy so it probably made no difference)
salt and pepper to taste
(Then I threw in some Cayenne peppers, chili powder, and garlic powder- to taste.)
1. melt butter in large saucepan over medium-high add onion, peppers and celery cook & stir 5 MINUTES
2. move into big soup pan and add corn, potatoes and milk. Bring to a boil, reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are tender.
3. Remove from heat add cream cheese salt and pepper. stir until cream cheese is melted.
EAT AND ENJOY!
Vegetarian Chile Pepper & Corn Cream Chowder
2 TBS butter
1 C. Chopped Onion
2 Anaheim Peppers ( I used 4)
1/2 C. thinly sliced celery
1 pkg. frozen corn (16 oz) ( I also threw in some peas cause I love them)
12 oz. red potatoes diced
4 C. whole milk
6 OZ. cream cheese ( I used fat free- granted this is already unhealthy so it probably made no difference)
salt and pepper to taste
(Then I threw in some Cayenne peppers, chili powder, and garlic powder- to taste.)
1. melt butter in large saucepan over medium-high add onion, peppers and celery cook & stir 5 MINUTES
2. move into big soup pan and add corn, potatoes and milk. Bring to a boil, reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are tender.
3. Remove from heat add cream cheese salt and pepper. stir until cream cheese is melted.
EAT AND ENJOY!
-Amy-
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