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Corn and Green Chile Chowder – 9 Servings
2 tablespoons unsalted butter
1 medium onion, cut into small dice (approximately 1½ to 2 cups dice)
1 medium red pepper, cut into small dice (approximately 1½ to 2 cups dice)
1 celery stalk, finely chopped
1 jalapeño pepper, seeds removed, finely chopped
3 garlic cloves, finely chopped
1 teaspoon kosher salt, divided
¾ teaspoon freshly ground pepper, divided
2 tablespoons unbleached, all-purpose flour
½ cup beer
2 cans (4½ ounces) chopped green chilies
12 ounces red potatoes, washed and cut into 1-inch dice
5 cups corn kernels (cut from about 5 ears of corn)
3 cups chicken broth, reduced sodium
½ cup heavy cream
Place butter in a 12-inch skillet over medium heat. Once butter melts, add the chopped onion, red pepper, celery, and jalapeño. Sauté vegetables until tender, about 5 minutes. Add the garlic and ½ teaspoon of both salt and pepper to the skillet and continue to cook for an additional 3 to 5 minutes.
Stir the flour into the skillet and cook for 2 to 3 minutes. Add the beer, scraping up any brown bits that have accumulated on the bottom of the skillet. Add vegetable mixture to the slow cooker vessel of the Cuisinart® Slow Cooker. To the vegetables, add the green chiles, potatoes, corn, remaining salt and pepper, and chicken broth. Cover and press the on/off button to turn the unit on. Set the time to 2 hours and press High. Once slow cooker automatically switches to Warm, set the time again for 6 hours and press Simmer. When slow cooker again automatically switches to Warm, stir in heavy cream and let warm through. Taste and adjust seasoning accordingly.
Optional: Purée 2 cups of the soup separately and stir back into the remaining chowder for an extra-creamy texture.

Servings: Makes nine 1-cup servings

Nutritional information per serving

Nutritional information per serving: Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g• chol. 22mg • sod. 520mg • calc. 40mg • fiber 4g

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