It never fails, every year, when the weather starts to get that chill in the air, I am always surprised! Brrr...why is it so cold? Oh yeah, it's September. lol
Last week the chill surprised me! That's when I decided to make this Skinny Poblano Pepper and Corn Chowder and that seemed to set things right. Rich and creamy, yet still diet friendly!
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I actually stumbled upon this recipe on one of my new favorite Facebook pages, Wildflour's Cottage Kitchen. It looked SO good! The original recipe is from Three Kids and a Fish. Luckily, I had already planned a trip to the grocery store that day, so I was able to pick up a few things I needed, but the chowder came together quickly and made a great meatless meal for us!
Another substitution I made was with the corn. The original recipe used fresh corn, and while that is available and abundant right now, I was feeling lazy and went with frozen corn instead. I'm sure fresh is amazing but the thought of shucking and scraping corn off of 6 ears just wasn't doing it for me. You can use whatever form of corn you like if you make this!
My chowder is a little more yellow in color than the original version, and that is due to the brand of chicken stock I used. So if yours is more white, don't be alarmed.
Skinny Poblano Pepper & Corn Chowder
Adapted from Three Kids and a Fish
Creamy corn chowder full of veggies with a little kick from poblano peppers!
- 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
- 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)
- 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.
- 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)
- Slowly pour the milk mixture into the simmering stock and stir to incorporate. Allow the chowder to cook until desired thickness.
- Taste for salt and pepper, add more as desired. Add in a few shakes of hot sauce, if desired. Garnish with fresh parsley.
Prep Time: 00 hrs. 15 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
Like most recipes soups and stews, this chowder was even better the next day after the flavors had a chance to mingle. By making the changes I made to the original recipe to make it more diet friendly, I was pleasantly surprised I could enjoy such a thick and rich chowder for relatively few calories.
I am pretty sure this recipe will be joining the line up of dishes we enjoy often over the colder months!
I confess, I did not used to be a fan of soups. I have really come around though, because they are one of the easiest ways to eat healthy. How about you? Are you a soup fan?
Other soup recipes you might enjoy!
|Creamy Tomato Tortellini Soup|
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