Skinny Poblano Pepper & Corn Chowder

A native of Cleveland Ohio and I love to cook and entertain. As a full time RVer, I have limited kitchen space, but that doesn’t stop me from cooking up a storm! Recently worked as Activities Director for an RV resort on Florida where I was able to serve up some of my favorite recipes to our residents and guests.

1 Tbsp.olive oil

1 onion (large, diced)

2 cupscarrots (peeled and diced)

2 cupsdiced celery

1 poblano pepper (large, ribs and seeds removed, finely diced)

2 clovesgarlic (minced)

1 tsp.dried thyme

salt

pepper

6 cupslow sodium chicken stock (fat free, I used Kitchen Basics)

2 cupsyukon gold potatoes (peeled and diced)

4 cupsfrozen corn kernels

6 Tbsp.unsalted butter

cupall-purpose flour

cupswhole milk (heated)

1 dashhot sauce (optional)

fresh parsley (to garnish, optional)

Directions at yummly.com

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