Corn-and-Poblano Chowder

Name: Corn-and-Poblano Chowder
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams 1/2 package fat-free cream cheese, softened; 567 grams frozen creamed corn, thawed; 355 milliliters reduced-sodium, fat-free chicken broth; 355 milliliters 1% low-fat or fat-free milk; 0 teaspoons ground cumin; 0 teaspoons ground red pepper; 4 servings Garnishes: thinly sliced jalapeño pepper strips, ground black pepper; 1 large poblano pepper, cut in half lengthwise; 0 teaspoons salt

You can never have too many soup recipes, so give Corn-and-Poblano Chowder From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Poblano Pepper

Pepper

Seeds

Equipment you will use

Aluminum Foil

Baking Sheet

Bring creamed corn and next 4 ingredients to a boil in a 3-quart saucepan over medium-high heat, stirring mixture constantly. Reduce heat to low, and simmer, stirring often, 10 minutes.

Ingredients you will need

Creamed Corn

Equipment you will use

Sauce Pan

Stir 1 1/2 cups chicken broth into mixture.

Ingredients you will need

Chicken Broth

Whisk in softened cream cheese and chopped poblano pepper; cook, whisking often, 5 minutes or until cream cheese melts and mixture is thoroughly heated.

Ingredients you will need

Poblano Pepper

Cream Cheese