How to Make 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.
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20 min prep time
28 min cook time
8servings
1 1/2 cups
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Step-By-Step Instructions:
- 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.
- In a large pot, combine condensed soup, water, and half-and-half. Simmer, stirring occasionally, for 8-10 minutes.
- Add corn mixture to chowder. Simmer, stirring, until heated through, 10-12 minutes.
- To serve, ladle into individual bowls and garnish with cheese.
Nutrition facts
8 Servings
-
Serving Size
1 1/2 cups
-
Amount per serving
Calories
230
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
3.2g
16% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
15mg
5% -
Sodium
460mg
20% -
Total Carbohydrate
32g
12%-
Dietary Fiber
3g
11% -
Total Sugars
9g
-
Dietary Fiber
-
Protein
9g
-
Potassium
970mg
21%
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