Poblano and Corn Chowder is a lighter version of
are hearty, chunky soups.
chowders are made with seafood. Clam chowder, usually
thickened with milk, dates back to Colonial times.
The Kansas City Star’s Roasted Poblano and Corn Chowder is
a simple, healthy soup made with stock, cutting the calories
for a typical recipe in half. The chowder is bulked up with
roasted corn, potatoes and poblano peppers, a fresh green
chili in which the heat and intensity can vary from mild to
tips: This soup can also be made with vegetable broth for a
vegetarian version, but the color will be darker than if you
peel or not peel the potatoes? It is a matter of flavor
preference; either works well.
desire more pop, increase the cumin and chili powder to 1
POBLANO AND CORN CHOWDER
5 to 6 servings (total yield about 8 cups)
medium poblano chili peppers, halved
medium red bell pepper
frozen whole kernel corn
(32-ounce) carton unsalted vegetable or chicken stock
(12.5-ounce) can no-salt-added diced tomatoes
medium Yukon Gold potatoes, cut into 1/2-inch cubes
cloves garlic, minced
teaspoon ground cumin
teaspoon chili powder
teaspoon dried oregano leaves
and fresh ground pepper, to taste
broiler. Line 2 sheet pans with aluminum foil. Spray foil
with nonstick cooking spray.
and seed peppers. Cut poblano and red bell peppers into
quarters and slash if necessary so they lay flat. Place
peppers skin side up on one sheet pan. Spray the peppers
with nonstick cooking spray. Broil until the skins are dark
brown and charred. Remove from broiler and cover the peppers
loosely with a cloth towel. Set aside for 15 minutes.
oven to bake and preheat to 425 degrees. Spread the corn in
a single layer on the other sheet pan. Bake, uncovered,
about 18 to 20 minutes or until the corn is beginning to
brown, stirring midway through the baking time.
combine stock, tomatoes, potatoes, garlic, cumin, chili
powder, oregano, salt and pepper in a Dutch oven. Heat over
medium high heat until boiling. Reduce heat to simmer and
cook 15 to 20 minutes.
the tip of a knife to remove the skin from the peppers.
Discard skin and chop peppers. Stir peppers and corn into
the soup. Cook 10 minutes or until vegetables are tender.
serving, based on 5: 152 calories (12 percent from fat), 3 g
total fat (trace saturated fat), no cholesterol, 31 g
carbohydrates, 13 g protein, 46 mg sodium, 4 g dietary