Anaheim or poblano chile peppers, seeded and diced*
6
ounces cream cheese, cubed
2
teaspoons salt
3/4
teaspoon coarsely ground black pepper
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling and do not touch eyes.
Melt butter in large saucepan over medium-high heat. Add onion and celery. Cook and stir 5 minutes or until onion is translucent. Add corn, potatoes, milk and chile peppers. Bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are tender. Remove from heat. Add cream cheese, salt and pepper. Stir until cheese has melted.
Click here for printable version
