Corn Chowder with Poblano

Corn Chowder with Poblano
Makes:
6 Servings
Prep Time:
20
minutes
Total Time:
60
minutes
Low Calorie
based on
4 reviews
This creamy corn chowder is a Latin American classic. The addition of poblano chiles gives the soup Mexican flair with a hint of zesty heat.

In this recipe:



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Ingredients:

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup chopped red bell pepper
  • 1 poblano chile, deveined, seeded and chopped
  • 2 garlic cloves, chopped
  • 2 pkgs. (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
  • 2 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Salt and ground black pepper to taste (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Directions:

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, pepper, chile and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.

PLACE corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk.

COOK for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.


Reviews:

Review This Recipe
  •  Star(s)

    Healthy Subsitute

    Jennifer Shippee from GREENVILLE, NH

    I used Pam spray instead of oil and I replaced the evaporated milk with 1% milk as well as using no sodium added bouiilion and this recipe was still very good!

  •  Star(s)

    Corn Chowder with Poblano

    Ruth Minsk-Whitehead from OCALA, FL

    This was sooo good. I will definitely make it again.

  •  Star(s)

    Nothing could be better...

    jennifer tuttle from CONOVER, NC

    Absolutely delicious and so easy to make. I didn't have poblano peppers, so I substituted jalepenos for a nice twist. Very tasty! My husband and I ate the whole pot in one setting!! Will definitely make again for family!

  •  Star(s)

    Corn Chowder with Poblano

    Carole Finney from HARRISVILLE, OH

    This is a very delicious soup, with just the right degree of hotness to it. Great on these cold days.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 3.5g (17% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 610mg (26% of DV)
  • Carbohydrates: 41g (14% of DV)
  • Dietary Fiber: 9g (37% of DV)
  • Sugars: 12g
  • Protein: 9g
  • Vitamin A: 25% of DV
  • Vitamin C: 60% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Corn Chowder with Poblano

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup chopped red bell pepper
  • 1 poblano chile, deveined, seeded and chopped
  • 2 garlic cloves, chopped
  • 2 pkgs. (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
  • 2 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Salt and ground black pepper to taste (optional)
  • 1 tablespoon chopped fresh parsley (optional)

 

Directions

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, pepper, chile and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.

PLACE corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk.

COOK for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

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