Skinny Poblano Pepper and Corn Chowder

From Renee's Kitchen Adventures

Adapted from Three Kids and a Fish 

Skinny Poblano Pepper & Corn Chowder

Creamy corn chowder full of veggies with a little kick from poblano peppers!

Ingredients

  • 1 TBS olive oil
  • 1 large onion, diced
  • 2 cups peeled and diced carrots
  • 2 cups diced celery
  • 1 large poblano pepper, ribs and seeds removed, finely diced
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • salt and pepper, to taste
  • 6 cups fat free, low sodium chicken stock ( I used Kitchen Basics)
  • 2 cups peeled and diced yukon gold potatoes
  • 4 cups frozen corn kernels
  • 6 TBS. unsalted butter
  • 1 cup all purpose flour
  • 2 cups whole milk, heated
  • a couple of dashes of hot sauce (optional)
  • fresh parsley, to garnish

Instructions

  1. In 6 quart dutch oven, or other heavy pot, heat olive oil over med heat. Add in onion, carrots, and celery. Cook until veggies begin to get tender and onion becomes translucent. Add in poblano pepper and garlic. Stir and cook until garlic becomes fragrant. Add in the dried thyme and some salt and pepper. (start with a tsp. salt and a 1/4 tsp. pepper, and you can adjust later)
  2. Add in 6 cups of stock, diced potatoes, and frozen corn. Bring to boil, then turn down to simmer. Continue to simmer until potatoes and the rest of the vegetables are fork tender.
  3. Melt the butter in a medium sized sauce pan over med heat. Sprinkle in the flour and combine with a whisk. Whisk and cook for 1-2 minutes. Slowly whisk in the warmed milk. Stir until the mixture is thickened. (about another 1 -2 minutes)
  4. Slowly pour the milk mixture into the simmering stock and stir to incorporate. Allow the chowder to cook until desired thickness.
  5. Taste for salt and pepper, add more as desired. Add in a few shakes of hot sauce, if desired. Garnish with fresh parsley.

Yield: about 5- 6 quarts

Prep Time: 00 hrs. 15 mins.

Cook time: 00 hrs. 45 mins.

Total time: 60 mins.

Tags: soup, corn, potatoes, carrots, milk, hearty


Servings - approx. 20   Serving Size - 1 cup   Points Plus per Serving - 4 Points+

Calories - 130.6,   Total Fat - 5.3g,   Carb. - 18.6g,   Protein - 3.4g,   Fiber - 2.2g


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