Corn Chowder With Green Chiles

Makes 8 servings

Ingredients

• 2 fresh Anaheim or poblano chiles
• 2 T corn oil or vegetable oil
• 2 T unsalted butter
• 1 large onion, minced
• 3 C corn kernels scraped from the cob (about 6 medium ears) or thawed frozen corn
• 3 C regular or low-fat milk
• 1 russet baking potato (12 to 14 oz.), peeled and diced
• 1 1/2 tsp. salt, or more to taste
• 1/2 C whipping cream
• Pinch of white pepper
• 1/4 C dry-roasted, shelled pumpkinseeds, optional

Directions

1. Roast green chiles under a broiler or over a hot grill until blistered and nearly black. Place in a plastic bag and allow to steam. When cool enough to handle, remove from bag and peel off blistered skin; it should come off easily. Remove seeds and chop. Set aside.
2. Heat oil and butter in large saucepan over medium heat. Stir in onion and cook until tender, about 5 minutes. In a blender, pur/(c)e 1 cup of corn with 1 cup of milk. Pour into pan along with remaining corn and milk, potato and salt.
3. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Do not allow soup to boil. Stir in cream and heat through. Add pepper. Taste for salt and add more if needed.
4. Ladle into bowls and top with chopped roasted chiles and pumpkinseeds.

recipe from: Vegetarian Times, 01/08/03