Recipe

Corn Chowder with Poblano

4.5 4 Recipe Reviews | Rate this Recipe | 50 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.

20 mins. to Prepare

40 mins. Cooking Time

0 mins. Standing Time

60 mins. Total

Servings: 6 Servings

Difficulty: Intermediate

Ingredients

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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.
Amount Per Serving
Servings: 6 Servings
Calories250
Calories from Fat70
%Daily Value*
Total Fat 8g12%
Saturated Fat 3.5g17%
Cholesterol 20mg6%
Sodium 610mg26%
Carbohydrates 41g14%
Dietary Fiber 9g37%
Sugars 12g
Protein 9g
Vitamin A25%
Vitamin C60%
Calcium15%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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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!

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

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!

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

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