Busters Recipes

Corn and Green Chili Chowder
During sweet corn season, you can make this chowder using fresh ears of
corn.
medium onion, chopped (1/2 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
2 cups water
1 large potato, peeled and diced (1 cup)
1 10-ounce package frozen whole kernel corn
1 4-ounce can chopped green chili peppers
1 tablespoon instant vegetable or chicken bouillon granules
1/4 teaspoon coarsely ground pepper
2 cups milk
2 tablespoons snipped cilantro or parsley
Cilantro or parsley sprigs (optional)
Sliced fresh chili peppers (optional)
In a large saucepan cook onion in hot margarine or butter until tender but
not brown. Stir in flour. Add water, potato, corn, chili peppers, bouillon
granules, and pepper. Bring to a boil; reduce heat. Cover and simmer about
10 minutes or until potatoes are tender. Stir in the milk and 2 tablespoons
cilantro or parsley; heat through.
To serve, ladle chowder into individual bowls. If desired, garnish each
serving with additional cilantro or parsley sprigs and sliced fresh chili
peppers. Makes 4 servings.
Note: To use fresh corn; omit the frozen corn and use a sharp knife to
remove the kernels from 2 medium ears of sweet corn.
Make-ahead tip:Prepare chowder except do not add cilantro. Transfer to bowl;
cover and chill up to 48 hours. Reheat in saucepan, over medium heat,
stirring constantly. Stir in 2 tablespoons cilantro. Serve as above.

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