Corn Chowder with Poblano
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.
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 (16-ounce) packages loose-pack frozen whole-kernel corn, thawed - divided use
2 cups water
3 MAGGI Chicken Flavor Bouillon Cubes
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
Salt and ground black pepper to taste (optional)
1 tablespoon chopped fresh parsley (optional)
- 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.
Makes 6 servings.
Note: For a lower-fat version of this recipe, substitute NESTLÉ CARNATION Evaporated Low-fat Milk for Evaporated Milk.
Nutritional Information Per Serving (1/6 of recipe): Calories: 250 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 3.5 g Cholesterol: 20 mg Sodium: 610 mg Carbohydrates: 41 g Dietary Fiber: 9 g Sugars: 12 g Protein: 9 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.