From Sandi's Recipe File - Rio Grande Corn Chowder

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"From Sandi's Recipe File"

Recipe Source:
Hearty Stews, Soups and Casseroles
from Great American Recipes

Rio Grande Corn Chowder

Amount	Ingredient
3 tablespoons	butter or margarine
1 tablespoon	olive oil
1/4 cup	chopped onion
1/2	green pepper, chopped
1 large clove	garlic, minced
3 cups	chicken broth
1/2 teaspoon	cumin
1/4 teaspoon	paprika
1 cup	zucchini, cut into small cubes
1	medium tomato, diced
2 cups	corn, frozen, fresh or canned
2 tablespoons	canned, diced green chilies
1/2 cup	half-and-half
3 tablespoons	all-purpose flour
1/2 cup	milk
	Freshly ground pepper
	Salt, optional

Preparation Tips:

1. In a heavy 3 quart saucepan, add the butter, oil, onion and green pepper. Saute over moderately low heat, stirring, until the vwegetales are soft. Stir in the garlic. Cook for a minute.
2. Add the broth, cumin, paprika and zucchini. Simmer, covered, for 15 minutes.
3. Add tomato, corn and chilies. Simmer 5 minutes.
4. Transfer 1 cup of solids (vegetables) to a blender or processor. Add half-and-half. puree mixture. Leave mixture in blender for a moment.
5. In a small cup, mix together flour and milk.
6. Bring the soup to a boil. Stir in flour mixture. add puree mixture. Heat until steaming hot. Do not boil.
7. Season with pepper and salt, if needed. 6 servings.
Good served with cheddar biscuits, fried ham slices and a tossed green salad.

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