Roasted Corn and Poblano Chowder Nonstick cooking spray 3 cups fresh corn kernels* 1 medium red sweet pepper, chopped (3/4 cup) 1 medium fresh poblano pepper, seeded and chopped** 1 medium onion, chopped (1/2 cup) 1 fresh jalapeno pepper, seeded and chopped** 2 cloves garlic, minced 1/2 teaspoon ground cumin 2 teaspoons canola oil 2 1/2 cups lower-sodium vegetable broth 2 1/2 cups water 2 medium tomatillos, husked and chopped (1 cup) 1/4 cup snipped fresh cilantro 1/3 cup light sour cream Fresh cilantro sprigs (optional) 1.Preheat oven to 450 degrees F. Coat two 15x10x1-inch baking pans with cooking spray. Add corn, sweet pepper, poblano pepper, onion, and jalapeno in even layers in the pans. Roast, uncovered, for 35 minutes or until vegetables are lightly charred, stirring once. 2.Meanwhile, in a large saucepan cook and stir garlic and cumin in hot oil over medium-low heat for 30 to 60 seconds or until fragrant. Add broth and water. Bring to boiling. Add roasted corn mixture and the tomatillos. Return to boiling; reduce heat. Simmer, covered, for 5 minutes. 3.Cool slightly. Ladle half of the soup into a blender. Cover and blend until smooth. Return blended portion to the saucepan with the remaining soup. Stir in snipped cilantro. To serve, ladle soup into bowls. Top each serving with a dollop of sour cream and, if desired, a sprig of fresh cilantro. Tip: If you cannot find fresh corn, substitute 3 cups frozen whole kernel corn, thawed and patted dry with paper towels. Servings Per Recipe: 6 PER SERVING: 135 cal., 4 g total fat (1 g sat. fat), 4 mg chol., 247 mg sodium, 25 g carb. (3 g fiber, 5 g sugars), 4 g pro.
Posted on: Sat, 01 Nov 2014 21:50:23 +0000
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