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Green Chile Corn Chowder

Green Chile Corn Chowder
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Tex Mex Diabetes Cooking. Recipe Credit: . Photo Credit: Mittera.
Summary

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!

  • Prep time
    20 min
  • Cook time
    28 min
  • Servings
    8 Servings
  • Serving size
    1 1/2 cups
Dinner Lunch Main Dish Soup Vegetarian Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 230

  • Total Fat 9g
    • Saturated Fat 3.2g
    • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 460mg
  • Total Carbohydrate 32g
    • Dietary Fiber 3g
    • Total Sugars 9g
  • Protein 9g
  • Potassium 970mg
  • Phosphorus 310mg

Choices/Exchanges: 1 Starch, 1/2 Fat-free milk, 1/2 Carbohydrate, 1 Nonstarchy vegetable, 1 Fat

Dinner Lunch Main Dish Soup Vegetarian Mexican/Southwestern
Ingredients

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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Directions

Directions

  1. 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.

  2. In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.

  3. Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.

  4. To serve, ladle into individual bowls and garnish with cheese.

Reviews

Reviews

Write a Review
  • Recommended

    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.

  • Recommended

    @Lance The recipe has been adjusted to make this more clear. Thanks for pointing this out!

  • Recommended

    What kind of condensed soup does this recipe require?