Corn Chowder (09.27.13)

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  • 2 tablespoon butter
  • 6 green onions
  • 1 cored or green bell pepper
  • 2 tablespoons all-purpose flour
  • 1 (10-ounce) packages frozen corn kernels, thawed
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup (2 ounces) cheddar cheese, shredded
  • 1 cup tortilla chips, crushed
  • 2 tablespoons cilantro, chopped
  • Salt and Pepper, to taste


Melt butter in a Dutch oven or soup pot over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion.

Add sliced onions and peppers to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in corn, broth, milk, cream, salt and pepper; bring to a boil.

Reduce heat, and simmer 5 minutes.

Top each serving with green onion tops, cheese, chip and cilantro.

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