Name: Corn and Green Chili Chowder
Yield: Makes 4 servings
Ingredients: 1 16-ounce bag frozen corn kernels; 2 1/2 cups canned low-salt chicken broth; 3/4 cup whipping cream; 1 4-ounce can diced mild green chilies; 1/2 teaspoon ground cumin; 2 tablespoons chopped fresh cilantro

A thick, rich soup that's very satisfying on a cold day, especially with warm tortillas or biscuits alongside.

Recipe information

Yield
Makes 4 servings

Ingredients

1 16-ounce bag frozen corn kernels

2 1/2 cups canned low-salt chicken broth

3/4 cup whipping cream

1 4-ounce can diced mild green chilies

1/2 teaspoon ground cumin

2 tablespoons chopped fresh cilantro

Preparation

Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.

TagsSoup Soup/Stew Corn Vegetable Chile Starter Lunch Dinner Gluten Free Nut Free Quick Easy 5 Ingredients or Fewer Weeknight Meals Simmer Blender Bon Appétit

Recipe notes

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.