Chilled Corn Chowder With Cilantro - cooking recipe

Ingredients

3 1/2 c. fresh or thawed frozen corn kernels
1 (4 oz.) can green chilies, drained
3 c. reduced sodium chicken broth
2 Tbsp. chopped fresh cilantro
1 c. nonfat dry milk
1/2 tsp. salt
1/4 tsp. black pepper

Preparation

Combine 3 cups of the corn, the green chilies, and 1 cup of chicken broth in blender or food processor.
Whirl 2 minutes or until smooth.
Pour corn puree mixture into medium size saucepan. Add remaining corn.
Dissolve dry milk powder in remaining broth; stir into saucepan.
Bring to boiling over medium heat.
Remove saucepan from heat.
Stir in salt, pepper and cilantro.
Transfer to bowl.
Chill the chowder, covered, for 4 hours or overnight before serving.