Entrees
Entrees
Icon / Save Heart / Empty

Corn Chowder with Poblano

Level
Easy
Prep
20 minutes
Cook
40 minutes
Servings
6 servings
  • 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.
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 1/2 cup chopped red bell pepper
  • 1 poblano chile, deveined, seeded and chopped
  • 2 cloves garlic, chopped
  • 2 packages (16 ounces each) loose-pack frozen whole-kernel corn, thawed, divided
  • 2 cups water
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
MAKE IT
Step 1
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.
Step 2
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.
Step 3
Cook for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.
WHAT PEOPLE ARE SAYING