Get our emails

Corn Chowder with Poblano

This creamy corn chowder is a Latin American classic. The addition of poblano chiles gives the soup Mexican flair with a hint of zesty heat.

Corn Chowder with Poblano
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    6
    Servings
Other Suggestions

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup chopped red bell pepper
  • 1 poblano chile
  • 2 garlic cloves, chopped
  • 2 pkgs. (16 oz. each) loose-pack frozen whole-kernel corn
  • 2 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • Salt and ground black pepper to taste (optional)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

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 water and bouillon; cook, stirring frequently, for 15 minutes or until corn 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.