Corn & Poblano Chowder Recipe

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Corn & Poblano Chowder
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  1. Split poblano pepper in half. Broil poblano pepper, skin side up on a foil lined pan, 6 fom heat until skin blisters (5-6 minutes). Fold foil over to seal and let stand 10 minutes. Peel pepper and discard with seeds. Coursely chop pepper.
  2. Bring corn, milk, red pepper and cumin to a boil over medium-high heat. Reduce heat and simmer, stirring often, for 10 minutes.
  3. Stir in 1.5 cups of broth. Whisk in cream cheese and chopped pepper until cheese melts. Whisk in additional broth if needed for desired consistency. Garnish with jalapeno slices and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1452.09 Kcal (6080 kJ)
Calories from fat 778.48 Kcal
% Daily Value*
Total Fat 86.5g 133%
Cholesterol 256.83mg 86%
Sodium 1076.76mg 45%
Potassium 2772.53mg 59%
Total Carbs 140.03g 47%
Sugars 42.79g 171%
Dietary Fiber 17.5g 70%
Protein 49.09g 98%
Vitamin C 57.4mg 96%
Iron 6mg 33%
Calcium 703mg 70%
Amount Per 100 g
Calories 94.5 Kcal (396 kJ)
Calories from fat 50.66 Kcal
% Daily Value*
Total Fat 5.63g 133%
Cholesterol 16.71mg 86%
Sodium 70.07mg 45%
Potassium 180.43mg 59%
Total Carbs 9.11g 47%
Sugars 2.78g 171%
Dietary Fiber 1.14g 70%
Protein 3.19g 98%
Vitamin C 3.7mg 96%
Iron 0.4mg 33%
Calcium 45.7mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 35.5
  • 41

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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