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Chicken Corn Chowder With Poblanos

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“This recipe has evaporated milk in it instead of heavy cream.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and the poblano peppers in olive oil until translucent in a soup pot.
  2. Add salt, garlic powder and 1 can of the drained corn.
  3. Cook until softened, then add the chicken broth.
  4. Puree the mixture in a blender and then pour back into the pot.
  5. Over low heat continue cooking adding the evaporated milk, chicken, and last can of drained corn.

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