Chicken Corn Chowder 2

My first attempt at Chicken Corn Chowder was such a hit, I thought I’d try a slight variation on one without tomatoes that took advantage of poblano peppers, which are a recent favorite of mine.  This one is a bit heavier on the calories, as it’s got more corn, does not use fat free cream cheese, and has that pat of butter, but I think it’s worth it.  Makes 4 servings at 433 calories and 14 grams of fat.

Ingredients:

1 Tbsp butter
2 cups cooked chicken (I made 4 bone-in chicken thighs in the crock pot and got my stock while I was at it)
1 small onion, finely chopped
1 medium poblano pepper, finely chopped
1 Tbsp minced garlic
2 cups chicken stock
2 cups frozen corn kernels
1 can creamed corn
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp oregano
1 heaping Tbsp masa flour
4 oz. Neufchatel cheese

Directions:

Melt the butter over medium heat in a large saucepan.
Add the onions and poblano peppers.  Cook gently for about 5 minutes.  You’re sweating the flavor out.
Add the garlic.  Cook for another couple of minutes.
Add the salt, pepper, paprika, cumin, and oregano.
Add the chicken stock.
Add the corn, chicken, and creamed corn.
Stir well.
Simmer over medium low for 20 minutes.
Mix the masa flour with about a quarter cup of water, stirring until there are no lumps.
Add mixture to the chowder.
Cook for another 10 minutes.
Reduce heat to low.
Add the Neufchatel cheese and stir until melted.
Serve with a good crusty bread.

Printable version.