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Corn and Poblano Chowder

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“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.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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