Corn and Poblano Chowder

Loves2Teach's Note:

Frozen creamed corn and fat-free cream cheese are the base for this spicy-sweet creamy chowder. Have a cupfull for lunch , or serve it alongside a sandwich for dinner. From southern living magazine.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 large poblano pepper , cut in half lenghtwise
• 1 (20 ounce) package frozen creamed corn , thawed
• 1 ½ cups 1% low-fat milk or 1 ½ cups nonfat milk
• ¼ teaspoon salt
• 1⁄8;-¼ teaspoon ground red pepper (to taste)
• ¼ teaspoon ground cumin
• 1 ½-2 cups low sodium chicken broth
• 4 ounces packages fat free cream cheese , softened

for garnish

• thinly sliced jalapeno , strips (optional)
• ground black pepper (optional)

Directions:

1. Broil poblano pepper halves, skin side up, on a aluminum foil-lined baking sheet 6 inches from heat for 5-6 minutes, or untill pepper looks blistered.
2. Fold aluminum foil over pepper to seal and let stand for 10 minutes.
3. Peel pepper; remove and discard seeds.
4. Coarsely chop pepper; set aside.
5. Bring creamed corn and next 4 ingredients to a boil in a 3 qt saucepan over medium high heat, stirring mixture constantly.
6. Reduce heat to low, and simmer, stirring often, 10 minutes.
7. Stir 1 1/2 cups chicken broth into mixture.
8. Whisk in softened cream cheese and chopped poblano peppers; cook, whisking ofter, 5 minutes or until cream cheese melts and mixture is thoroughly heated.
9. Whisk in additional chciken broth, if necessary, to reach desired consistancy; garnish, if desired.
10. Serve chowder immediately.

Reviews

[F-16 momma]

This was really easy and really good! I love poblanos and they add really nicely to this soup. Very comforting...thick and creamy.