Absolutely! 🌽 Here we have a delightful recipe for “Corn and Poblano Chowder” that’s not only easy to make but also a flavorful option for any meal of the day. 🍲 Let’s dive into the details of this creamy, spicy-sweet chowder that’ll leave you wanting more!
Corn and Poblano Chowder
Overview
- Name: Corn and Poblano Chowder
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
- Description: A creamy chowder with a spicy kick, perfect for a cozy lunch or as a side to a hearty dinner.
Ingredients
Here’s what you’ll need to gather:
| Quantity | Ingredient |
|---|---|
| 1 cup | 1% low-fat milk |
| 1 cup | nonfat milk |
| 1 1/2 tsp | salt |
| 1/4 tsp | ground cumin |
| 1/8 – 1/4 tsp | ground black pepper |
| 1/4 cup | low sodium chicken broth |
| 1 1/2 – 2 oz | fat-free cream cheese |
| 4 | poblano peppers |
| (Don’t worry, the poblano peppers will add just the right amount of kick without overwhelming the dish.) |
Instructions
Let’s get cooking! Here’s a step-by-step guide on how to make this delicious chowder:
-
Prepare the Poblano Peppers:
- Start by preheating your broiler.
- Place poblano pepper halves, skin side up, on an aluminum foil-lined baking sheet.
- Broil the peppers 6 inches from the heat for about 5-6 minutes, or until the skin looks nicely blistered and charred.
- Fold the aluminum foil over the peppers to seal them and let them stand for 10 minutes.
- Once they’ve cooled a bit, peel the peppers and discard the seeds.
- Coarsely chop the peppers and set them aside for later.
-
Make the Chowder:
- In a 3-quart saucepan, combine the creamed corn, 1% low-fat milk, nonfat milk, salt, ground cumin, and ground black pepper.
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Once it’s boiling, reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
-
Add the Cream Cheese and Peppers:
- Stir in 1/4 cup of low sodium chicken broth into the simmering mixture.
- Next, whisk in the softened fat-free cream cheese until it’s fully incorporated and the chowder becomes creamy.
- Toss in the chopped poblano peppers, giving the chowder a lovely kick of flavor.
- Let everything simmer together, whisking often, for an additional 5 minutes. This allows the flavors to meld beautifully.
-
Adjust Consistency and Serve:
- If you prefer a thinner consistency, feel free to whisk in a bit more chicken broth until it reaches your desired thickness.
- Once everything is heated through and perfectly creamy, your Corn and Poblano Chowder is ready to be served!
-
Garnish and Enjoy:
- For an extra touch, you can garnish each bowl with a sprinkle of freshly ground black pepper or some chopped fresh herbs.
- Serve the chowder hot and enjoy the creamy, spicy-sweet goodness with your favorite bread or as a standalone meal.
Tips and Serving Suggestions
- Make It a Meal: This chowder is fantastic as a standalone meal, especially for lunch. For a heartier dinner, consider serving it alongside a fresh salad or a crusty loaf of bread.
- Freeze It: This chowder freezes well! Simply store any leftovers in airtight containers and freeze for up to 3 months. Just thaw and reheat for a quick and satisfying meal.
- Customize Your Heat: Adjust the amount of poblano peppers to your taste preference. For a milder version, use less; for extra heat, amp it up with more peppers or a sprinkle of red pepper flakes.
Nutritional Information (per serving)
- Calories: 205.6
- Fat: 2.9g
- Saturated Fat: 1.1g
- Cholesterol: 6.8mg
- Sodium: 807.3mg
- Carbohydrates: 37.9g
- Fiber: 3g
- Sugar: 10g
- Protein: 12.3g
Keywords
Corn, Vegetable, Low Cholesterol, Healthy, Spring, Summer, Winter, Brunch, Broil/Grill, < 60 Mins, Oven, Stove Top, Easy, Inexpensive
So there you have it! A delicious and nutritious Corn and Poblano Chowder recipe that’s perfect for any occasion. 🌽🌶️ Whether you’re looking for a cozy meal on a chilly evening or a refreshing lunch option, this chowder delivers on flavor and comfort. Enjoy every creamy, spicy spoonful! 🥣
