Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Anaheim chile peppers | ||
| 1 lbs. Yukon gold potatoes, peeled and cut into 1-inch cubes | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 1 c. finely chopped yellow onion | ||
| 1 yellow bell pepper, seeded and finely chopped | ||
| 1 stalk celery, finely chopped | ||
| 1 (16 oz) package Hy-Vee frozen sweet corn, thawed | ||
| 3 c. Hy-Vee 1% milk | ||
| ¾ tsp. Hy-Vee salt | ||
| ¼ tsp. white pepper | ||
| 2 tbsp. chopped fresh cilantro, for garnish |
Directions
- Place Anaheim peppers on a foil-lined baking sheet; broil 5 to 6 inches from the heat source, turning occasionally, until blackened, about 10 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes.
- Wearing gloves and being careful not to touch eyes or face, peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop peppers; set aside.
- Place potatoes in a medium saucepan and cover with water; bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain; roughly mash with a potato masher. Set aside.
- Melt butter in a large saucepan over medium heat. Add onion, bell pepper and celery; cook 10 minutes, stirring frequently, until softened. Add Anaheim peppers, potatoes, corn, milk, salt and white pepper; cook until thickened, stirring occasionally, about 30 minutes.
- Serve with chopped cilantro, if desired.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 360mg
- Total Carbohydrates: 43g
- Protein: 11g
Daily Values
0%
Vitamin A 130%
0%
Vitamin C 100%
0%
Iron 4%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Health 2010.