Corn-and-Poblano Chowder

Corn-and-Poblano Chowder Recipe
Frozen creamed corn and fat-free cream cheese are the base for this spicy-sweet, creamy chowder. Have a cupful for a light lunch, or serve it alongside a sandwich for a more substantial supper.


Makes 4 servings (serving size: 1 cup)

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Cook: 20 Minutes
Other: 16 Minutes

Nutritional Information

Calories 222
Caloriesfromfat 37 %
Fat 9.2 g
Satfat 0.9 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 12.5 g
Carbohydrate 37.5 g
Fiber 4.3 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 803 mg
Calcium 244 mg


1 large poblano pepper, cut in half lengthwise
1 (20-ounce) tube frozen creamed corn, thawed
1 1/2 cups 1% low-fat or fat-free milk
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 1/2 to 2 cups reduced-sodium, fat-free chicken broth
1/2 (8-ounce) package fat-free cream cheese, softened
Garnishes: thinly sliced jalapeño pepper strips, ground black pepper


Broil poblano pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat 5 to 6 minutes or until pepper looks blistered. Fold aluminum foil over pepper to seal, and let stand 10 minutes. Peel pepper; remove and discard seeds. Coarsely chop pepper; set aside.

Bring creamed corn and next 4 ingredients to a boil in a 3-quart saucepan over medium-high heat, stirring mixture constantly. Reduce heat to low, and simmer, stirring often, 10 minutes.

Stir 1 1/2 cups chicken broth into mixture. Whisk in softened cream cheese and chopped poblano pepper; cook, whisking often, 5 minutes or until cream cheese melts and mixture is thoroughly heated. Whisk in additional chicken broth, if necessary, to reach desired consistency; garnish, if desired. Serve chowder immediately.

September 2003
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