Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

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.

Recipe by Southern Living September 2003

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
16 mins
total:
56 mins
Yield:
Makes 4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

222 calories; calories from fat 37%; fat 9.2g; saturated fat 0.9g; mono fat 0.1g; poly fat 0.2g; protein 12.5g; carbohydrates 37.5g; fiber 4.3g; cholesterol 8mg; iron 1.2mg; sodium 803mg; calcium 244mg.
Advertisement
Advertisement