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Corn Chile Chowder (rael)
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    Corn Chile Chowder (rael)

    Actually the way I've always made it was just a simple bechemal sauce (white sauce - butter/flour/milk) thinned out with stock (chicken and/or vegetable), add corn and be done with it . Some ground nutmeg, salt/pepper, and then season w/whatever else desired, e.g. cayenne. This is very good with canned (gasp!) generic green chiles, but a nice flavor results. Could use any other mild chile I think although I would probably cook them down first with some onion, then puree and add to the soup (or don't puree - preference dictates).

    I think if one roasted the corn briefly with fresh chiles and onion, it would be wonderful.

    From:   Rael
    Posted By:  Rael , Via: Chile Head Mailing List
    Post Date:   Fri, 7 Jun 2002

    *BACK TO SOUPS*








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