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Recipe

Corn Chowder with Poblano

4 Recipe Reviews |Rate this Recipe| 45 Saves

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.

Corn Chowder with Poblano
  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 6 Servings
  • Difficulty: Intermediate

Ingredients

Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 6 Servings
Calories 250
Calories from Fat 70
%Daily Value*
Total Fat 8g 12%
Saturated Fat 3.5g 17%
Cholesterol 20mg 6%
Sodium 610mg 26%
Total Carbohydrate 41g 14%
Dietary Fiber 9g 37%
Sugars 12g
Protein 9g
Vitamin A 25%
Vitamin C 60%
Calcium 15%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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