Corn Chowder with Poblano
Recipe courtesy of Nestlé USA, Inc.
- 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)
- 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.
- 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 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