Corn-and-Poblano Chowder

4 Reviews
ADD YOUR REVIEW
Prep Time
20 Mins
Cook Time
20 Mins
Other Time
16 Mins
Yield
Makes 4 servings (serving size: 1 cup)
September 2003
RECIPE BY Southern Living

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.

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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

Step 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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Ratings & Reviews

aubiemaggie's Review

leaavon
October 16, 2011
Really a good solid recipe. Very tasty!!

volley8442's Review

RebekahB
January 03, 2011
Super easy to make, but kind of bland. I will make it again, but add something to give it a bit more flavor/spice. Also, I substituted the 20oz tube of corn for the cans becuase my grocery store didn't carry the tube of creamed corn, so I'm not really sure if that made a difference in the taste. All in all, it's a solid recipe in need of a bit more flavor.

leaavon's Review

volley8442
August 10, 2010
cookingdn: Get a life because there is no need to be mean just for the sake of being mean!

RebekahB's Review

aubiemaggie
December 29, 2008
This recipe was great! Just make sure to give the cream cheese plenty of time to come to room temperature. I didn't and the cream cheese didn't melt all the way, but it still tasted great!