Oct 9, 2010

Favorite New Recipe

Today marks 50 days left until Isabel is due to arrive :)
With that in mind, I do fully intend to update you on all the baby happenings that have been... happening, haha. But like most pregnant mommies, I must share this with you before it slips my mind.
Here is our new favorite recipe: It isn't often that I get more than a "that was good" from my sweet husband about dinner. I grew up in a house where my dad went on and on about my mom's cooking, and it took me a while to understand that is not Drew's way :) I don't have a problem with it at all, and really, when I make something that he really loves and he tells me how awesome it is, it makes me feel even better! A few weeks ago, I made Chicken Poblano Corn Chowder for dinner, and it happened to be such an occasion that he told me it was amazing. So, forevermore, it will hold a special place in my recipe book :)

1 large poblano pepper, cut in half lengthwise (I used a roasted hatch chilli from Central Market)
Half a regular sized bag of frozen corn
1 can creamed corn
1 1/2 cups low fat milk
1/4 tsp salt
a pinch of crushed red pepper
1/4 tsp cumin
1 1/2 cups to 2 cups chicken broth
1/2 pkg of fat free cream cheese, softened
1/2 a rotisserie chicken, deboned and cubed

If your peppers are not already roasted, place the two halves skin side up on a foil lined baking sheet, 6 inches from the heat and broil 5-6 minutes or until pepper looks blistered. Fold foil over pepper to seal and let stand 10 minutes. Peel pepper, remove and discard seeds and chop pepper. Set aside.

Bring creamed corn, frozen corn, milk, salt, black pepper, red pepper and cumin to a boil in a 3 qt. saucepan over med-high heat - stirring constantly. Reduce heat to low and simmer, stirring often, for 10 minutes.

Stir 1 1/2 cups chicken broth into mixture. Whisk in softened cream cheese and poblano pepper. Cook, whisking often, for 5 minutes, or until cream cheese is completely melted. Whisk in additional chicken broth if necessary. Add chicken, and continue to simmer until chicken is warm - just a couple minutes.

Garnish if desired with sliced jalapenos.


1 comment :

meg said...

marcie, this looks amazing! i'm going to buy the ingredients to make it next time i go to the store :) perfect recipe for cooler weather! yay!