Mexican

Chile Pepper Corn Cream Chowder is for Soup.

Chile Pepper Corn Cream Chowder takes 10 minutes to prepare.

Chile Pepper Corn Cream Chowder takes 15 minutes to cook.

Chile Pepper Corn Cream Chowder makes 3 servings.

The ingredients for Chile Pepper Corn Cream Chowder are:

*Blue Bonnet Light Margarine, 1 tbsp (or whatever your choice)
Onions, raw, .5 cup, chopped
Celery, raw, .5 cup, diced
Yellow Sweet Corn, Frozen, 1 cup kernels (8 oz bag)
Red Potato, 6 oz diced
*Skim Milk, 2 cup
*pablano pepper, 1 seeded and diced (or anaheim will work)
*Cheese, Cream no fat, 6 tbsp (3 oz)
Salt, 1 tsp
Pepper, black, 1/4 tsp

Here is how you make Chile Pepper Corn Cream Chowder:

Melt butter in large saucepan over medium-high heat. Add onion and celery. cook and stir 5 minutes or until the onion is translucent. Add corn, potatoes, milk and chile peppers. Bring to a boil. Reduce heat: cover and simmer 10 to 15 minutes or until potatoes are tender. Remove from heat. Add cream cheese, salt and pepper. Stir until cheese has melted.Number of Servings: 3Recipe submitted by SparkPeople user KGIEBLER.

The nutritional information for Chile Pepper Corn Cream Chowder is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 268.7

• Total Fat: 2.8 g
• Cholesterol: 8.3 mg
• Sodium: 917.2 mg
• Total Carbs: 49.9 g
• Dietary Fiber: 9.6 g
• Protein: 16.2 g

Chile Pepper Corn Cream Chowder is Mexican cuisine.

The dietary needs meet for Chile Pepper Corn Cream Chowder is Vegetarian