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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Frozen creamed corn and fat-free cream cheese are the base for this spicy-sweet, creamy chowder. Have a cupful for a light lunch, or serve it alongside a sandwich for a more substantial supper. Ingredients:
1 large poblano pepper, cut in half lengthwise |
1 (20-ounce) tube frozen creamed corn, thawed |
1 1/2 cups 1% low-fat or fat-free milk |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon ground red pepper |
1/4 teaspoon ground cumin |
1 1/2 to 2 cups reduced-sodium, fat-free chicken broth |
1/2 (8-ounce) package fat-free cream cheese, softened |
garnishes: thinly sliced jalapeño pepper strips, ground black pepper |
Directions:
1. Broil poblano pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat 5 to 6 minutes or until pepper looks blistered. Fold aluminum foil over pepper to seal, and let stand 10 minutes. Peel pepper; remove and discard seeds. Coarsely chop pepper; set aside.
2. Bring creamed corn and next 4 ingredients to a boil in a 3-quart saucepan over medium-high heat, stirring mixture constantly. Reduce heat to low, and simmer, stirring often, 10 minutes.
3. Stir 1 1/2 cups chicken broth into mixture. Whisk in softened cream cheese and chopped poblano pepper; cook, whisking often, 5 minutes or until cream cheese melts and mixture is thoroughly heated. Whisk in additional chicken broth, if necessary, to reach desired consistency; garnish, if desired. Serve chowder immediately.
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