Fresh corn chowder with green chile

Yield: 6 Servings

3 c Freshly cut corn kernels      4 tb Margarine
1 1/2 c Chopped green chile      2 Onion thinly sliced
4 md Potatoes peeled cut -into 1/4 inch cubes      2 c Cream
2 c Chicken stock

You can puree two cups of corn in the blender if corn is mature. If sweet and tender use as is. Saute onions in margarine stir in the corn potatoes and stock and bring to a boil. Simmer until potatoes are soft. Add the chile and cream (the recipe doesn't say but I always roast and peel my chiles before using). Salt and pepper to taste. Let simmer to desired thickness. WALT New Mexico Magazine April-93