Ingredients
-
1
-
1
-
1 1/2
-
1/4
-
1/8 - 1/4
-
1/4
-
1 1/2 - 2
-
4
-
-
-
-
-
-
-
Directions
Corn and Poblano Chowder, 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 , This was really easy and really good! I love poblanos and they add really nicely to this soup Very comforting thick and creamy , 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
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Steps
|
1
Done
|
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
Done
|
Fold Aluminum Foil Over Pepper to Seal and Let Stand For 10 Minutes. |
|
3
Done
|
Peel Pepper; Remove and Discard Seeds. |
|
4
Done
|
Coarsely Chop Pepper; Set Aside. |
|
5
Done
|
Bring Creamed Corn and Next 4 Ingredients to a Boil in a 3 Qt Saucepan Over Medium High Heat, Stirring Mixture Constantly. |
|
6
Done
|
Reduce Heat to Low, and Simmer, Stirring Often, 10 Minutes. |
|
7
Done
|
Stir 1 1/2 Cups Chicken Broth Into Mixture. |
|
8
Done
|
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
Done
|
Whisk in Additional Chciken Broth, If Necessary, to Reach Desired Consistancy; Garnish, If Desired. |
|
10
Done
|
Serve Chowder Immediately. |
