Corn-and-Poblano Chowder

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.

Yield: Makes 4 servings (serving size: 1 cup)
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Other: 16 Minutes

Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 37%
  • Fat: 9.2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 12.5g
  • Carbohydrate: 37.5g
  • Fiber: 4.3g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 803mg
  • Calcium: 244mg

Ingredients

  • 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

Preparation

  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.
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