Spicy Corn ChowderThis chowder has a Mexican flair, and will be perfect for a party. Once cooked it can be placed in a slow cooker on "warm" to serve at any time during the party.
- 1 Anaheim pepper
- 6 Tbsp butter
- 2 c onion, chopped
- 2 c celery, chopped
- 2 tsp salt
- 2 tsp turmeric
- 4- 15 oz cans whole kernel corn with liquid
- 2 c water
- 2 c carrots, peeled and finely chopped
- 2 c potatoes, peeled and finely chopped
- 1/2 c parsley, minced
- 1 1/2 c instant mashed potato flakes
- 4 c half 'n half
- Roast the Anaheim pepper, turning frequently, over an open burner or in a hot oven until charred. Place it in a paper bag to steam for 5 minutes. Peel, seed, and chop the pepper. Set aside.
- In a large heavy pot, heat the butter and saute the onion and celery over medium low heat for 3-5 minutes. Add the salt and turmeric and saute another minute.
- Stir in the Anaheim pepper, canned corn with its liquid, water, carrots, potatoes, parsley and potato flakes. Stir well until smooth.
- Heat to simmering, lower flame, cover, and simmer 15 minutes or until the carrots and potatoes are tender.
- Stir in the half 'n half and let it heat briefly. (Do not reach boiling.)
- Serve hot with tortilla chips and a crisp salad.