Good and good for you? Cross my heart! To celebrate American Heart Month, satisfy your family with a substantial supper soup that's big on flavor. Corn Chowder with Poblano is spiked with onion, garlic and lively poblano chile. Poblano is a robust chile, contributing deep flavor and "just enough" heat to make any dish interesting. Fat-free evaporated milk gives this sturdy chowder a creamy texture without added fat. Golden sweet corn contributes to the flavor of this hearty soup, with red bell pepper adding color. Add a crusty loaf of bread, and top off dinner with fresh strawberries for dessert.

Chile Chat

• Chili or chile? Chili is the spicy meat-and-bean soup enjoyed everywhere in the US. Chile is any of the mild-to-fiery peppers that add pep to many dishes.
• Chiles vary in type, size, color, shape and heat intensity. Jalapeno, serrano and habanero are small chiles that can be quite hot. Poblanos are larger and milder than their smaller cousins, but still carry a bit of “bite”.
• Purchase chiles fresh, dried or canned. Check the ethnic food aisle in your supermarket, or for a wider variety shop at a Mexican or Latin grocery.
• Spicy oils contained in chile skin and flesh may irritate your skin. I always wear disposable gloves (found in the pharmacy department of the supermarket) when handling chiles—seeding, removing veins and chopping.

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CORN CHOWDER WITH POBLANO
(makes 6 servings)
1 tablespoon vegetable oil
1 small onion, finely chopped
1/2 cup chopped red bell pepper
1 poblano chile, deveined, seeded and chopped
2 garlic cloves, chopped
2 packages (16 ounces each) loose-pack frozen whole kernel corn, thawed, divided
1 can (14.5 ounces) low-sodium and fat-free chicken broth
1/4 cup water
1 can (12 fluid ounces) Carnation Evaporated Fat Free or lowfat 2% milk Salt and ground pepper to taste (optional)
1 tablespoon chopped fresh parsley (optional)

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, pepper, chile and garlic; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add broth and water; cook, stirring frequently, for 15 minutes is very soft.
PLACE corn mixture in blender or food processor (in batches if necessary); process until smooth. Return to saucepan. Stir in remaining corn and evaporated milk.
COOK for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

NOTE: 1 small jalapeño can be substituted for poblano chile. Chiles vary in heat level; half a jalapeño may be all you need!

Nutritional information per serving: 220 calories, 35 calories from fat, 4g total fat, 0.5 saturated fat, 0mg cholesterol, 200 mg sodium, 43g carbohydrate, 8g fiber, 11g sugars, 10g protein, 20% daily value vitamin A, 45% daily value vitamin C, 20% daily value calcium, 8% daily value iron