Golden Corn Chowder with Roasted Chiles

Cooking Light
With sweet corn, potatoes, and tomatoes at their garden best, corn chowder is certainly the soup for September. Golden or orange tomatoes are lower in acid.
6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1 teaspoon cilantro)


+ Add To Shopping List
6 jalapeño peppers
3 cups cubed peeled Yukon gold or red potato (about 1 pound)
2 tablespoons butter or stick margarine
1 cup chopped onion
2/3 cup diced orange or yellow bell pepper
3 tablespoons chopped celery
3 cups fresh corn kernels (about 4 ears)
3 cups 1% low-fat milk
2 cups chopped seeded yellow tomato (about 1 pound)
3/4 teaspoon salt
1/4 teaspoon white pepper
6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro


Preheat broiler.

Place jalapeño peppers on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers; cut in half lengthwise, discarding seeds and membranes. Finely chop jalapeño peppers; set aside.

Place potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain; partially mash potato with a potato masher.

Melt butter in a Dutch oven over medium heat. Add onion, bell pepper, and celery; cook 10 minutes, stirring frequently. Add jalapeño peppers, potato, corn, milk, tomato, salt, and white pepper; cook until thick (about 30 minutes), stirring occasionally. Ladle soup into each of 6 bowls, and sprinkle with cheese and cilantro.

Created date

September 1999

Nutritional Information

Calories 265
Caloriesfromfat 26 %
Fat 7.8 g
Satfat 4.2 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 11.4 g
Carbohydrate 41.5 g
Fiber 5.4 g
Cholesterol 20 mg
Iron 1.8 mg
Sodium 466 mg
Calcium 230 mg