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Green Chile Corn Chowder
20 min prep time
28 min cook time
8servings
Recipe by
Kelley Cleary Coffeen, PhD
Source
Tex Mex Diabetes Cooking
Photo by
Mittera
How to Make Green Chile Corn Chowder
This creamy chowder is packed full of corn, zucchini, and squash, accented with a hint of chile. Reduced fat cheeses and cream create a healthier chowder.
If you have trouble finding condensed cheese soup, substitute 8 oz processed cheese spread (such as velveeta) and an additional 1 cup fat-free half-and-half.
Find this recipe and more in our cookbook Tex Mex Diabetes Cooking. To order directly from the American Diabetes Assocation, click here!
20 min prep time
28 min cook time
8servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
- In a large skillet, heat oil and add garlic, corn, zucchini, and chiles. Saute over medium heat, stirring often, until zucchini starts to soften, 10-12 minutes. Set aside.
- In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.
- Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.
- To serve, ladle into individual bowls and garnish with cheese.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 230
-
Total Fat
9g
- Saturated Fat 3.2g
- Cholesterol 15mg
- Sodium 460mg
-
Total Carbohydrate
32g
- Dietary Fiber 3g
- Total Sugars 9g
- Protein 9g
- Potassium 970mg
- Phosphorous 310mg
Ingredients
olive oil
2 tbsp
garlic (minced)
3 clove
frozen corn
4 cup
large zucchini (chopped into 1/4-inch pieces)
2
canned green chiles
1 cup
reduced-sodium condensed cheese soup
2 (10.75 oz) cans
water
1 1/2 cup
fat free half-and-half
2 1/2 cup
reduced fat cheddar cheese (shredded)
1 cup
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