This is Mexico's version of corn chowder. Unlike the North American corn chowder which typically contains cream and butter, this version is low fat, but still very tasty.
Preheat the broiler.
Place a large heavy skillet or griddle over medium-heat. Add the poblano chile pepper, onions, and garlic. Roast, turning occasionally, until nicely browned. The garlic will take 3 to 4 minutes; the pepper will take 6 to 8 minutes. Transfer to a plate to cool. Scrape as much skin off of the chile pepper as possible. (Use plastic gloves when handling). Finely chop the pepper, onions, and garlic.
In a large saucepan over medium heat, combine the peppers, onions, garlic, cumin, corn, the bay leaf, and stock. Bring to a simmer. Reduce the heat to medium-low and gently simmer for 8 to 10 minutes, or until the corn is soft. Remove and discard the bay leaf. Let cool slightly and then puree the soup in a blender; return it to the pan to rewarm again. Stir in the cilantro and cook for 1 minute. Season with salt and black pepper.
Ladle the soup into serving bowls and garnish each with a sprinkling of chili powder. Serve each with a lime wedge for squeezing into the soup.
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Serving Size: 1 Serving (359g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 115 | ||
Calories from Fat: 17 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 446.3mg | 15 % | |
Potassium 560.9mg | 15 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 17.6g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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