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BROWSE KOSHER RECIPES

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SPICY CORN CHOWDER (meat or pareve)

1/4 cup margarine
1 small onion, chopped
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 teaspoon ground cumin
1 small jalapeno pepper, diced (optional)
1/4 to 1/2 teaspoon cayenne pepper 1/4 cup flour
1 cup chicken
1 cup non dairy creamer or rice milk
1 16- to 17-ounce can whole-kernel corn, drained, liquid reserved
Minced fresh cilantro (optional)
croutons or chow mein noodles (optional)

Melt the margarine in heavy large saucepan over medium heat. Add the onion, jalapeno (if using) red and green bell peppers, cumin and cayenne and sauté until vegetables are tender, about 8 minutes. Add the flour and stir 1 minute. Gradually mix in broth, non dairy creamer and saved corn liquid. Bring the mixture to boil, whisking until smooth. Add in the corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with croutons, chow mein noodles or cilantro if desired and serve.