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Corn-and-Poblano Chowder

Prep time 20 mins
Cook time 20 mins
Other time 16 mins
Yield Makes 4 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.