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Emerald Corn Chowder
Prep Time:
15 minutes
Cook Time:
40 minutes
Makes:
6 servings
Ingredients

1 small white onion, chopped

1 large fresh poblano chile, stem and seeds removed

3 ears fresh corn on the cob or 2 cups frozen corn kernels

1 tablespoon Loriva Canola Oil or Garlic-Flavored Oil

1 bottle (16 oz.) Frontera Tomatillo Salsa

2 1/2 - 3 cups Pacific Natural Chicken Broth, according to desired con
sistency

2 tablespoons masa harina or 1 tablespoon cornstarch

* salt, about 1/2 teaspoon

1/2 cup chopped fresh cilantro leaves

Directions


Chop onion. Remove and discard stem and seeds from poblano; chop coars
ely. Shuck corn, (if using fresh) and cut kernels from cobs to make 2
cups.
Heat oil in 4-quart saucepan or soup pot; sauté onion and poblano in o
il 5 or 6 minutes or until tender. Puree onion and poblanos in a blend
er or food processor with salsa and 1 cup corn; reserve remaining 1 cu
p corn kernels.
Pour mixture back into cooking pot. Stir in 2 1/2 cups broth; cover po
t partially with lid and simmer over Medium-Low heat 30 minutes, stirr
ing frequently.
Combine masa harina or cornstarch with 1/4 cup water until smooth and
no lumps remain. Stir into soup until thickened; season to taste with
salt. For a thinner consistency, add remaining 1/2 cup broth to soup.
Stir in reserved corn kernels; return to a simmer, ladle soup into war
m bowls and sprinkle with chopped cilantro. Serve immediately.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection