- 2 large poblano chiles (about 8 ounces)
- 2 teaspoons butter or stick margarine, divided
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1/2 cup evaporated fat-free milk
- 2 tablespoons cornstarch
- 2 (10-ounce) packages frozen whole-kernel corn, thawed
- 4 cups Chicken Stock or 2 (16-ounce) cans fat-free, less-sodium chicken broth
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- tablespoon Salsa Verde
- calories 147
- caloriesfromfat 20 %
- fat 3.2 g
- satfat 1.2 g
- monofat 1.2 g
- polyfat 0.5 g
- protein 7.6 g
- carbohydrate 25 g
- fiber 2.8 g
- cholesterol 12 mg
- iron 0.8 mg
- sodium 549 mg
- calcium 78 mg
How to Make It
Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.
Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat.
Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.