South of the Border Chowder

South of the Border Chowder
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 
Frozen or canned corn may be used or in summer, try it using fresh corn cut right off the cob.
  • 2 tablespoons butter or margarine
  • 1 small yellow onion chopped
  • 1 tablespoon all-purpose flour
  • 2 cups canned reduced-sodium chicken broth
  • 2 small zucchini, diced (about 2 cups)
  • 2 cups fresh or frozen corn kernels
  • ¼ cup canned chopped green chilies
  • ¼ teaspoon ground black pepper
  • 1 cup milk
  • 2 oz Monterey Jack cheese, coarsely grated (1/2 cup)
  1. In a large saucepan, melt butter over moderate heat.
  2. Add onion and saute until soft, about 5 minutes.
  3. Stir in flour until well mixed.
  4. Stir in broth, zucchini, corn, chilies, and pepper.
  5. Bring the mixture to a boil over high heat, stirring occasionally.
  6. Reduce the heat; cover and simmer for 5 minutes.
  7. Add milk; stirring frequently, heat the soup over moderate heat until it is hot but not boiling.
  8. Ladle the soup into bowls and top each serving with an equal amount of grated cheese.
  9. Serve immediately
Nutrition Information
Calories: 238 Fat: 11g Saturated fat: 7g Unsaturated fat: 1g Carbohydrates: 26g Sodium: 421mg Fiber: 3g Protein: 10g


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