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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||70|
|Total Fat 8g||12%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 41g||14%|
|Dietary Fiber 9g||37%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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