2 tablespoons unsalted butter
1 cup chopped onion
1 large Poblano pepper, seeded, chopped
1 large jalapeno pepper, seeded, chopped
½ pound tomatillos, husked, chopped
3 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons SALT FOR LIFE® 75
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 package (32 oz.) unsalted chicken broth
2 cups fresh or frozen corn kernels
2 cups shredded cooked chicken
½ cup heavy cream
½ cup chopped fresh cilantro
1 tablespoon fresh lime juice
YIELDS: 8 servings (1 cup ea.)
1. Melt butter in large saucepan over medium-high heat. Add onion, Poblano and jalapeno peppers and tomatillos. Cook and stir 10 minutes or until softened and lightly browned. Stir in garlic, flour, sugar, SALT FOR LIFE® 75, black pepper and crushed red pepper until vegetables are well coated and browned.
2. Pour about ¼ cup broth into saucepan and stir to deglaze. Add remaining broth and corn. Bring to a boil. Reduced heat and simmer 10 minutes.
3. Transfer half of the chowder to a food processor. Blend until creamy. Return to saucepan. Add chicken, cream, cilantro, and lime juice; stir to combine. Simmer on low heat 2 minutes or until heated through.
NUTRITION FACTS: Serving size: 1 cup (210g), Amount Per Serving: Calories 170, Total Fat 8g (12% DV), Cholesterol 45mg (15% DV), Sodium 170mg (7% DV), Total Carb. 12g (4% DV), Dietary Fiber 1g (4% DV), Protein 13g, Vitamin A (10% DV), Vitamin C (25% DV), Calcium (2% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.