Entrees

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

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

INGREDIENTS

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1 tablespoon vegetable oil
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1 small onion, finely chopped
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1/2 cup chopped red bell pepper
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1 poblano chile, deveined, seeded and chopped
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2 cloves garlic, chopped
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2 packages (16 ounces each) loose-pack frozen whole-kernel corn, thawed, divided
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2 cups water
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3 MAGGI Chicken Flavor Bouillon Cubes
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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.

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