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Corn Chowder With Poblano




Source of Recipe


David


List of Ingredients




Corn Chowder With Poblano from David


1 tablespoon vegetable oil
1 small onion, finely chopped
1/2 cup chopped red bell pepper
1 poblano chile, deveined, seeded and chopped
2 garlic cloves, chopped
2 pkgs. (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
2 cups water
3 Chicken Flavor Bouillon Cubes
1 can (12 fl. oz.) Evaporated Milk
Salt and ground black pepper to taste (optional)
1 tablespoon chopped fresh parsley (optional garnish)


Recipe





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.

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. Cook for 5 to 10 minutes, stirring frequently, until chowder is thick. Season with salt and pepper. Garnish with parsley.

Serves 6