|4||ears corn, husks and silk removed|
|2||cups (500 mL) whole milk|
|2||cups (500 mL) vegetable broth|
|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|
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.