Prep 10 mins
Cook 25 mins
From Cooking Light.
- 2 large poblano chiles (about 8 ounces)
- 2 teaspoons butter or 1⁄2 cup margarine, divided
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 1⁄2 cup fat-free evaporated milk
- 2 tablespoons cornstarch
- 2 (10 ounce) packages frozen whole kernel corn, thawed
- 4 cups low sodium chicken broth or 2 (16 ounce) cans reduced-sodium fat-free chicken broth
- 1⁄4 cup reduced-fat cream cheese
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon salsa verde
- Preheat broiler.
- Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.
- Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat.
- Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
- Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes.
- Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.