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Name: Spicy Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 lb Fresh corn kernels scraped; 1/2 ts Black Pepper ground; 1 c Celery; diced; 1 Red bell pepper; finely; 1 tb Ground cumin; 1 ts Paprika; 1 tb Fennel seed; 1/2 ts Ground cayenne pepper; 3 tb olive oil; 1 tb Dried Italian Seasoning; 2 c Onion; diced; 8 c Low-salt chicken broth; 1 c Carrots; diced; 3 Serrano peppers (with; 1 tb Salt; 8 c Cream; 1/2 ts Red pepper flakes

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INGREDIENTS

1 lb Fresh corn kernels scraped
1/2 ts Black Pepper ; ground
1 c Celery; diced
1 Red bell pepper; finely
1 tb Ground cumin
1 ts Paprika
1 tb Fennel seed
1/2 ts Ground cayenne pepper
3 tb olive oil
1 tb Dried Italian Seasoning
2 c Onion; diced
8 c Low-salt chicken broth
1 c Carrots; diced
3 Serrano peppers (with
1 tb Salt
8 c Cream
1/2 ts Red pepper flakes

Servings

INSTRUCTIONS

Heat olive oil in a large, heavy-bottomed soup pot. Saute corn, onions, carrots, celery and bell pepper over medium heat for about 20 minutes, or until soft. Add serrano peppers and all spices. Stir to mix well, and cook 5 minutes longer. Add stock and cream, mix well, reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour. . Serve hot. NOTES : Chowder can be made in advance and refrigerated or frozen. Reheat slowly, over medium-low heat, without bringing mixture to a boil. . Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com . Recipe by: MIXX Restaurant (Chile Pepper 2/98) Posted to KitMailbox Digest by "Art Guyer" on Jan 15, 1998

NOTES

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Spicy Corn Chowder

1 lb Fresh corn kernels scraped
1/2 ts Black Pepper ground
1 c Celery; diced
1 Red bell pepper; finely
1 tb Ground cumin
1 ts Paprika
1 tb Fennel seed
1/2 ts Ground cayenne pepper
3 tb olive oil
1 tb Dried Italian Seasoning
2 c Onion; diced
8 c Low-salt chicken broth
1 c Carrots; diced
3 Serrano peppers (with
1 tb Salt
8 c Cream
1/2 ts Red pepper flakes

Heat olive oil in a large, heavy-bottomed soup pot. Saute corn, onions,  carrots, celery and bell pepper over medium heat for about 20 minutes, or  until soft. Add serrano peppers and all spices. Stir to mix well, and cook  5 minutes longer. Add stock and cream, mix well, reduce heat to low and  simmer, partially covered, for 45 minutes to 1 hour. . Serve hot.    NOTES : Chowder can be made in advance and refrigerated or frozen. Reheat  slowly, over medium-low heat, without bringing mixture to a boil. .  Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com .  Recipe by: MIXX Restaurant (Chile Pepper 2/98)    Posted to KitMailbox Digest  by "Art Guyer" <ThePoint@beachlink.com> on Jan  15, 1998

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Nutrition

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Serving Size: 1 Serving (469g)
Recipe Makes: 10 Servings

Calories: 704
Calories from Fat: 648 (92%)

Amt Per Serving		% DV

	Total Fat 72g	96 %
	Saturated Fat 44.1g	220 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 2.9g
Cholesterol 260.8mg		80 %
Sodium 534.2mg		18 %
Potassium 441.7mg		12 %
Total Carbohydrate 11.1g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 9.4g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 704

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