A great cold-weather recipe. The potatoes make it hearty, the peppers and chilies give it some kick, and the evaporated milk gives it a rich creaminess without all the fat and calories of whole cream. Speaking of fat and calories... I'm sure it would be tasty with some crumbled bacon on top. Using fresh corn off the cob is also an option when it's in season, but frozen corn is quick, easy, and tastes just as good.
•2 tablespoons butter or olive oil
•2-3 stalks celery, diced
•1 yellow onion, diced
•4 cups (32-ounce bag) frozen corn
•2-3 whole chipotle peppers in adobo sauce, finely chopped
•4-ounce can diced green chilies
•32 ounces veggie or chicken broth
•4 medium-size red potatoes, cut into bite-size cubes
•1 can evaporated milk
•salt & pepper to taste
•small jar of chopped red pimientos (optional, but they make it pretty)
1.Add butter to a heavy stockpot over low-medium heat. Saute diced onion and celery in the butter for 5 minutes, careful not to let the onions brown.
2.Add corn. Stir and cook for three more minutes until the corn thaws.
3.Stir in the chipotle peppers and green chilies.
4.Pour in broth. Add salt and pepper. Stir and bring to a boil.
5.Add the red potatoes and simmer 10-15 minutes, until the potatoes are tender.
6.Remove a third of the soup from the pot and puree with a hand blender, then return it to the pot. Cook for another 5-10 minutes. Stir in milk and turn off heat.
7.The pimientos go in now for color (you don't want to puree them or they'll give the chowder a weird orange-pink tinge).
8.Serve with crusty sourdough bread or grilled cheese sandwiches.