Gurley St. Grill Corn Chowder

Ingredients

• 1 can kernel corn with liquid
• 9 oz green chilis
• 1/2 cup diced onions
• 1 tbsp olive oil
• 2/3 cup half and half
• 2.25 cups water
• 1/4 tsp white pepper
• 1/2 tsp chopped parsley
• 1 tbsp chicken base
• cornstarch dissolved in cold water
• 1 cup grated jack-cheddar cheese
• 2.25 cups cooked diced potatoes

Instructions

1. Sauté corn, chilis, and onion in olive oil until onion becomes transparent.
2. Add half and half, water, white pepper, parsley, and chicken base. Bring to a low boil.
3. Add a small amount of cornstarch dissolved in cold water to thicken, then stir in cheese.
4. Add cooked diced potatoes and heat through.