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CORN & CHEESE CHOWDER

Active Time : 25 minutes
Total Time : 25 minutes
Serves : 6 servings
INGREDIENTS
  • 1/4 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped poblano peppers
  • 1/4 cup all-purpose flour
  • 2 1/2 cups vegetable broth
  • 4 ounces cream cheese cubed
  • 1 cup shredded mild Cheddar cheese
  • 1 11 ounce can spicy corn with red bell & chipotle peppers drained
  • 1 cup half & half
  • 1 tablespoon chopped fresh thyme
DIRECTIONS

In large saucepan or Dutch oven, melt butter over medium-high heat. Add onions and peppers; salt and pepper to taste. Sauté until softened (about 3-5 minutes).

Whisk in flour and cook 1 minute, whisking constantly. Whisk in broth; bring to a boil. Whisk in cream cheese; whisking until melted and smooth. Slowly whisk in Cheddar cheese, allowing to completely melt between additions.

Stir in drained corn, half & half and thyme; salt and pepper to taste. Gently simmer until heated through (do not boil).