Corn & Chili Chowder Meal | Midwest Living
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Corn & Chili Chowder Meal

Spice up your week with this scrumptious vegetarian chowder. The secret is the oven-roasted corn.
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Spice up your week with this scrumptious vegetarian chowder. The secret to this recipe's wonderful flavor is the oven-roasted corn. Serve piping hot with warm baguette slices or corn muffins on the side.

Your Menu: Serves 6 to 8

Three Sisters Corn-and-Chili Chowder

  • Baguette bread slices or corn muffins (baguette slices in photo)

  • Butter

  • Refrigerated mango slices

  • Ice water with lime or lemon slices

Click here to view the recipe for Three Sisters Corn-and-Chili Chowder

Test Kitchen Tips:

Purchase a baguette from the bakery, wrap in foil, and warm in the oven while the chowder cooks (5 minutes in the 450 degrees F. oven should do it). Or, make corn muffins using corn muffin mix. Prepare according to the package and bake while the chowder cooks.

Make a quick dessert by topping mango slices with whipped topping and sprinkling with ground allspice.

Shopping List:

  • 1 15-ounce can whole kernel corn

  • 1 onion

  • 2 Anaheim or poblano peppers or 1 green sweet pepper

  • 1 red sweet pepper

  • 1 bulb garlic

  • 1 8-ounce can baby lima beans

  • 3 potatoes (1 1/2 pounds)

  • 1 4-ounce can diced green chili peppers

  • 2 14-ounce cans vegetable broth (or use water)

  • 1 pint half-and-half or light cream

  • 1 14 3/4-ounce can cream-style corn

  • 4 baby or 1 small zucchini

  • 1 loaf baguette-style French bread or 1 7 1/2-ounce package corn muffin mix

  • 1 pound butter

  • 1 jar refrigerated mango slices

  • 1 8-ounce container frozen whipped dessert topping

  • 1 lime or lemon

Pantry Items:

  • nonstick cooking spray

  • cooking oil

  • ground allspice

Equipment Needed:

  • measuring cups and spoons

  • cutting board and knife

  • can opener

  • colander or fine mesh sieve

  • 15x10x1-inch baking pan

  • wooden spoon

  • 4-quart Dutch oven

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