Corn And Poblano Chowder

Total Time: 40 mins Preparation 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 1/2 cups 1% low-fat milk or 1 1/2 cups nonfat milk
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon ground red pepper (to taste)
• 1/4 teaspoon ground cumin
• 1 1/2-2 cups low sodium chicken broth
• 4 ounces packages fat free cream cheese, softened
• thinly sliced jalapeno, strips (optional)
• ground black pepper (optional)

Recipe

• 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.