-
What's in Store
Departments
Services
Features
- Our Brands
- Recipes & Cooking
- Pharmacy & Health
- Party Planning
Emerald Corn Chowder
Cooking Connection
(
17
)
|
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 consistency
2
tablespoons
masa harina or 1 tablespoon cornstarch
*
salt, about 1/2 teaspoon
1/2
cup
chopped fresh cilantro leaves
 Instructions  Chop onion. Remove and discard stem and seeds from poblano; chop coarsely. 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 oil 5 or 6 minutes or until tender. Puree onion and poblanos in a blender or food processor with salsa and 1 cup corn; reserve remaining 1 cup corn kernels.
 Pour mixture back into cooking pot. Stir in 2 1/2 cups broth; cover pot partially with lid and simmer over Medium-Low heat 30 minutes, stirring 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 warm bowls and sprinkle with chopped cilantro. Serve immediately.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection
|
Join my H-E-B online!
It takes just a minute, and you can:
- View weekly ads from your store
- Save recipes in your recipe box
- Rate & review recipes
Not a member?
Create an account
It takes just a minute to:
|
Find us on:
Copyright 2001-2012, H-E-B