Looking for a light and heart-healthy way to celebrate Cinco de Mayo? Look no further than this low-fat poblano-corn chowder recipe.
Brimming with flavor and yummy veggies, this summer chowder is perfect compliment to fruity margaritas, chips and salsa, and other Mexican fare. Skim milk and low-sodium stock are the secret to keeping this delish dish light and low in fat, while zesty poblano chiles and fresh sweet corn bring bold flavor to the fiesta table.
4-6 medium Yukon gold potatoes, peeled and diced
2 cups fresh or frozen sweet corn, removed from cob or thawed
2 poblano chiles, cut in half lengthwise and seeded
1 small yellow onion, diced
1 red bell pepper, diced
2 tablespoons olive oil
1/2 teaspoon salt
2 cups low-sodium vegetable stock
1 cup low-fat milk
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
Cilantro, for garnish
Preheat broiler of oven or gas grill. On baking sheet or grill rack, place poblano chiles skin-side down. Allow chiles to grill or broil until skins begin to blacken; 7 to 10 minutes. Transfer to a bowl , cover tightly with plastic wrap to steam and loosen chiles’ skins. Peel blackened skin, discard, and coarsely chop. Set aside.
In a large saucepan boil diced potatoes in just enough water to cover. Heat until fork tender, about 10 minutes. Drain potatoes and transfer into a large bowl, using a fork or masher lightly mash the potatoes just enough that no large chunks remain. Set aside.
In the bottom of a stockpot sauté onions and green peppers in olive oil until tender, stir in half of salt and continue to sauté for a few more minutes. Next stir in poblano chiles and the slightly mashed potatoes, mixing until well combined. Add corn, vegetable stock, milk, pepper, and remaining salt, and let simmer until broth begins to thicken, about 15 minutes.
Just before serving stir in dried oregano, spoon into bowls and garnish with sprigs of fresh cilantro.