Meal Ideas 31 July 2019

Corn Chowder with Poblano

FFES corn chowder image1

Corn Chowder with Poblano

Recipe courtesy of Nestlé USA, Inc.
Servings: 6

  • 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          packages (16 ounces each) loose-pack frozen whole kernel corn, thawed, divided
  • 1          can (14 1/2 ounces) low-sodium and fat-free chicken broth
  • 1/4       cup water
  • 1          can (12 ounces) Carnation Evaporated Fat Free or low-fat 2% milk
  • salt, to taste (optional)
  • ground pepper, to taste (optional)
  • 1          tablespoon chopped fresh parsley (optional)
  1. In large saucepan over medium-high heat, heat vegetable oil. Add onion, pepper, chile and garlic; cook, stirring occasionally, 3-4 minutes, or until tender. Add 4 cups corn; cook, stirring occasionally, 4-5 minutes, or until tender. Add broth and water; cook, stirring frequently, 15 minutes is very soft.
  2. 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.
  3. Cook 5-10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

Note: One small jalapeño can be substituted for poblano chile. Chiles vary in heat level; half a jalapeno may be all you need.

Photo courtesy of Getty Images

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