SPICY CORN CHOWDER (meat or pareve)
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Ingredients 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)

Instructions

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.

Serving Size

Serves 4. You can make a double recipe and use 1/2 cream style corn for a richer soup.

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .