Search Recipes

Enter Keywords or Ingredients:

Separate multiple keywords or ingredients with a space or comma.

Featured Products
Buy Now!
5-Piece Set
Buy Now!
8" Chef's
Buy Now!
Chef's Tongs
Buy Now!
Julienne Peeler
Buy Now!
Kernel Cutter
Buy Now!
The Pampered Chef® Quick Vegetarian Main Dishes


Corn & Poblano Chowder

4   ears corn, husks and silk removed
2   cups (500 mL) whole milk
2   cups (500 mL) vegetable broth
1   medium onion
2   poblano peppers
2   tbsp (30 mL) butter
1/4   cup (50 mL) all-purpose flour
1/2   tsp (2 mL) salt
1/2   tsp (2 mL) coarsely ground black pepper
1   medium carrot, peeled
  1. Remove corn kernels from cobs using Kernel Cutter; set aside. Break cobs in half. Place cobs, milk and broth in Classic Batter Bowl (see Cook's Tip); microwave on HIGH 8 minutes. Carefully remove batter bowl from microwave. Carefully remove and discard cobs from milk mixture using Chef's Tongs.
  2. Meanwhile, chop onion and poblanos with Chef's Knife. Add butter to (4-qt./3.8L) Casserole; melt over medium heat. Add onion, poblanos, corn kernels and flour; cook and stir 7-9 minutes or until onion is tender. Add milk mixture, salt and black pepper; bring to a boil. Cut carrot into julienne strips using Julienne Peeler. Ladle chowder into large mugs; top with carrot strips.

Yield: 4 servings

Nutrients per serving: (1 1/2 cups/375 mL): Calories 290, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 25 mg, Carbohydrate 43 g, Protein 10 g, Sodium 880 mg, Fiber 5 g

U.S. Diabetic exchanges per serving: 2 starch, 1 high-fat milk (3 carb)

Cook's Tips: It pays to invest the extra time needed to prepare fresh corn in this recipe. The corn cobs release starch into the milk mixture as they are heated, helping to thicken the chowder.

Perhaps best known for chiles rellenos, peppers stuffed with cheese, poblano peppers are dark green Mexican peppers with a full-bodied flavor. They can range from mild to rather spicy. Green bell peppers can be substituted for poblano peppers, if desired.