Corn Chowder with Poblano by MAGGI, made with creamy corn, poblano peppers, and NESTLÉ® CARNATION® Evaporated Milk.

Corn Chowder with Poblano

Corn Chowder with Poblano
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
40 min
Recipe Info - Serving Size
Servings
6 servings
This creamy corn chowder is a Latin American classic. The addition of poblano chiles gives the soup Mexican flair with a hint of zesty heat.

Ingredients

  • ●
    1 tablespoon vegetable oil
  • ●
    1 small onion, finely chopped
  • ●
    1/2 cup chopped red bell pepper
  • ●
    1 poblano chile, deveined, seeded and chopped
  • ●
    2 cloves garlic, chopped
  • ●
    2 packages (16 ounces each) loose-pack frozen whole-kernel corn, thawed, divided
  • ●
    2 cups water
  • ●
    3 MAGGI Chicken Flavor Bouillon Cubes
  • ●
    1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
Box of MAGGI Chicken Bouillon 20 cubes with an illustrated chicken on dark blue and yellow label.
Bouillon
Chicken Bouillon 20-cube Pack
NET WT 2.82 OZ (80g)

Make It

Step 1

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.

Step 2

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.

Step 3

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

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