Appetizers / Soups / Salads

Roasted Poblano Corn Chowder takes 30 minutes to prepare.

Roasted Poblano Corn Chowder takes 30 minutes to cook.

Roasted Poblano Corn Chowder makes 6 servings.

The ingredients for Roasted Poblano Corn Chowder are:

2 Poblano peppers, roasted, skin and seeds removed, chopped
1/2 cup chopped onions
1/2 cup chopped red peppers
4 cloves of garlic, minced
3 medium yukon gold potatoes, boiled and slightly mashed (no need to remove the skins)
1 can of cream style corn
1 cup of frozen corn kernels
2 cups of skim milk
salt and black pepper to taste

Here is how you make Roasted Poblano Corn Chowder:

roast peppers in a hot oven or on a grill. sweat in a ziplock back. when cool, peel away skins, remove seeds, and chop.clean and dice potatoes, no need to remove skins. boil until fork tender. mash slightly with potato masher or fork. set aside.saute onions, red pepper and garlic in olive oil. when soft, add poblano peppers and cook for several minutes. add potatoes, creamed corn, frozen corn and heat until warm. add milk (and water if soup is too thick). Simmer for 30 minutes or until ready to serve. season with salt and pepper, top with chopped cilantro if desired. enjoy!Serving Size: makes six hearty servingsNumber of Servings: 6Recipe submitted by SparkPeople user PONDEROUS.

The nutritional information for Roasted Poblano Corn Chowder is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 200.2

• Total Fat: 3.4 g
• Cholesterol: 1.6 mg
• Sodium: 251.6 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 3.6 g
• Protein: 6.9 g