Corn-and-Poblano Chowder

Corn-and-Poblano Chowder
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  • Garnishes: thinly sliced jalapeño pepper strips, ground black pepper
  • 1 large poblano pepper, cut in half lengthwise
  • 1 ½ to 2 cups reduced-sodium, fat-free chicken broth
  • ¼ teaspoon salt
  • ½ (8-ounce) package fat-free cream cheese, softened
  • ¼ teaspoon ground cumin
  • 1/8 to 1/4 teaspoon ground red pepper
  • + 2 more ingredients
    • 1 (20-ounce) tube frozen creamed corn, thawed
    • 1 ½ cups 1% low-fat or fat-free milk

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. Bring crea...

View full recipe at My Recipes


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