Cuisinart PSC-350 - Manual (Page 25)

Corn and Green Chile Chowder
slices bacon, cut into small dice
medium onion, cut into small
dice (approximately ½ to
cups dice)
medium red pepper, cut into
small dice (approximately ½
to cups dice)
celery rib, finely chopped
jalapeño pepper, seeds
removed, finely chopped
garlic cloves, finely chopped
½ teaspoons kosher salt, divided
¾ teaspoon freshly ground pepper,
divided
tablespoons unbleached,
all-purpose flour
½ cup beer
cans (½ ounces) chopped
green chiles
ounces red potatoes, washed
and cut into -inch dice
cups corn kernels (cut from
about ears of corn)
cup chicken broth, reduced
sodium
½ cup heavy cream
Makes eight 1-cup servings
Place bacon in a -inch skillet over medium heat. Once bacon is cooked through
to taste, remove and reserve. Stir the chopped onion, red pepper, celery, and
jalapeño into the skillet. Sauté vegetables until tender, about minutes. Add the
garlic and ½ teaspoon of both salt and pepper to the skillet and continue to cook
for an additional to minutes.
Stir the flour into the skillet and cook for to minutes. Add the beer, scraping up
any brown bits that have accumulated on the bottom of the skillet. Add vegetable
mixture to the slow cooker vessel of the Cuisinart
® Slow Cooker. To the vegetables,
add the green chiles, potatoes, corn, remaining salt and pepper, and chicken broth.
Cover and press the on/off button to turn the unit on. Set the time to hours and
press High; once slow cooker switches to Warm, set the time again for hours and
press Simmer. Slow cooker will automatically switch to Warm when cooking time
has elapsed. Stir in heavy cream and remaining salt; cook on Low for hour. To
serve, stir in reserved bacon. Taste and adjust seasoning accordingly.
Optional: purée cup of the soup separately and stir back into the remaining
chowder for an extra-creamy texture.
Nutritional information per serving:
Calories 194 (30% from fat) • carb. 30g • pro. 6g • fat 7g • sat. fat 4g
• chol. 22mg • sod. 520mg • calc. 40mg • fiber 4g
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