Description
A recipe for Corn Chowder With Poblano

Ingredients

• 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 (14.5 ounces) low-sodium and fat-free chicken broth
  
• 1/4 cup water
  
• 1 can (12 fluid ounces) Carnation Evaporated Fat Free or lowfat 2% milk
  
• Salt and ground pepper to taste (optional)
  
• 1 tablespoon chopped fresh parsley (optional)

Preparation
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 broth and water; cook, stirring frequently, for 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 for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

NOTE: 1 small jalapeño can be substituted for poblano chile. Chiles vary in heat level; half a jalapeño may be all you need!

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available