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!
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- Prep time
- 20 min
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- Cook time
- 28 min
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- Servings
- 8 Servings
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- Serving size
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1 1/2 cups
Ingredients
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olive oil
- 2 tbsp
- 2 tbsp
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garlic (minced)
- 3 clove
- 3 clove
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frozen corn
- 4 cup
- 4 cup
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large zucchini (chopped into 1/4-inch pieces)
- 2
- 2
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canned green chiles
- 1 cup
- 1 cup
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reduced-sodium condensed cheese soup
- 2 (10.75 oz) cans
- 2 (10.75 oz) cans
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water
- 1 1/2 cup
- 1 1/2 cup
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fat free half-and-half
- 2 1/2 cup
- 2 1/2 cup
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reduced fat cheddar cheese (shredded)
- 1 cup
- 1 cup
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Directions
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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.
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In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.
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Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.
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To serve, ladle into individual bowls and garnish with cheese.
Reviews
Write a Review-
This was delicious, I didn't find reduced sodium or fat free products so I used half and added water to both products it was watered down but still tasted so good like nacho soup with corn and zucchini. I also cut up a whole poblano chile in place of canned chiles.
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@Lance The recipe has been adjusted to make this more clear. Thanks for pointing this out!
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What kind of condensed soup does this recipe require?