Lynette Pyper Thorn’s Mesilla Valley Corn Chowder

I am obsessed with New Mexico cuisine. I make this corn chowder almost every week. I’ve added fresh corn, chipolte peppers and extra potatoes to my version. I also added extra green chiles and I  top it with cheddar on serving.

Mesilla Valley Corn Chowder

2 stalks celery, chopped
1 large potato, peeled and cubed
1 large onion, chopped
1 cup of water
16 oz. can cream style corn
4 oz. green chile, chopped
2 cups milk (unsweetened rice milk works)
2 T. butter (canola oil)
salt and pepper to taste
1 egg, beaten
green onions, chopped

Put celery, potato, onion, and water in a pot and simmer until potatoes are tender, about 15 minutes. Add corn, chile, milk, butter, and salt and pepper. Bring to a boil. Stir some of the chowder into beaten egg and return all of it to the pot, blending well.

Simmer about 1 minute.

Serve and enjoy.

Makes about 4-6 servings.

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