Prep Time
20 Mins
Cook Time
20 Mins
Other Time
16 Mins
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.

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.

Ratings & Reviews

aubiemaggie's Review

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

volley8442's Review

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

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

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!