Mirliton-Corn Chowder

Name: Mirliton-Corn Chowder
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 14 serving(s)
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 4 large mirlitons, peeled, seeded, and chopped*; 2 medium onions, chopped; 1 red bell pepper, chopped; 1 -2 jalapeno pepper, seeded and chopped; 2 garlic cloves, pressed; 1/4 cup all-purpose flour; 1 (32 ounce) container chicken broth; 1 (16 ounce) package frozen whole kernel corn; 2 (4 1/2 ounce) cans chopped green chilies; 2 cups milk; 1/2 teaspoon salt; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 2 tablespoons lime juice; shredded cheddar cheese (optional); chopped bacon (optional)

Submitted by Sayster

"Mirlitons are squash about the size of large pears. They have delicate pale green skin, rather bland white flesh, and soft seeds. I'm planning on making this tomorrow. From The Best of Southern Living."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 14

ingredients

2 tablespoons butter or 2 tablespoons margarine
4 large mirlitons, peeled, seeded, and chopped*
2 medium onions, chopped
1 red bell pepper, chopped
1 -2 jalapeno pepper, seeded and chopped
2 garlic cloves, pressed
¹⁄₄ cup all-purpose flour
1 (32 ounce) container chicken broth
1 (16 ounce) package frozen whole kernel corn
2 (4 1/2 ounce) cans chopped green chilies
2 cups milk
¹⁄₂ teaspoon salt
1 teaspoon ground cumin
¹⁄₂ teaspoon chili powder
2 tablespoons lime juice
shredded cheddar cheese (optional)
chopped bacon (optional)

directions

Melt butter in a dutch oven over medium-high heat; add militons and next 4 ingredients, and saute 5 minutes or until onion is tender.
Sprinkle with flour, and cook, stirring constantly, 2 minutes. Gradually add chicken broth, stirring constantly.
Stir in corn and next 5 ingredients; cook, stirring occasionally, 45 minutes. Stir in lime juice. Ladle into bowls, and sprinkle with cheddar cheese and bacon, if desired.
*NOTE: 4 large yellow squash or zucchini, seeded and chopped, maybe be substituted for mirlitons.

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RECIPE SUBMITTED BY

Sayster

I got married to my high school sweetheart in August 06 at the ripe old age of 21, and my husband Luke and I just moved to Birmingham, AL from Auburn. He's in his second year of dental school at UAB. I have a BFA in Graphic Design, and I'm a designer at Time Inc and doing freelance design work on the side. I'm planning to go to grad school for a Master's of Fine Arts in Book Arts some time or another. I had deferred because I think the timing will be better once Luke gets out of school and perhaps I might not need to commute the hour over there. Getting married and getting HALF of a refrigerator instead of sharing one with seven other girls really ignited a cooking fire in me! Lately I've been trying to cut out the sugar, which is hard, because Luke likes sugary pancakes and cereal, and because I like baking things. I need to quit baking! Trying to lose the newlywed nine so I can fit into my winter clothes.

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