• prep: 15 min
• cook: 25 min
• total: 40 min

• 2 large poblano peppers
• 2 large cubanelle peppers
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 1 large jalapeño, seeded and diced
• 4 cups frozen corn
• 1 32-ounce container low-sodium chicken broth
• 1/2 cup heavy cream
• salt and pepper, to taste
• sour cream and shredded monterey or pepper Jack cheese, for serving (optional)

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Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving

• Calories: 296 % Daily Value *
• Total Fat: 17 g 25.5%
• Saturated Fat: 8 g 39.38%
• Trans Fat: 0 g %
• Cholesterol: 34 mg 11.3%
• Sodium: 58 mg 2.41%
• Calcium: 30 mg 3.04%
• Potassium: 523 mg 14.95%
• Magnesium: 0 mg 0%
• Iron: 2 mg 8.42%
• Zinc: 0 mg 0%
• Total Carbohydrate: 35 g %
• Dietary Fiber: 5 g 20.7%
• Sugar: 5 g
• Protein: 8 g
• Alcohol: 0 g
• Omega 3 Fatty Acid: 0 g
• Omega 6 Fatty Acid: 1 g

• Vitamin A 48.87%
• Vitamin C 15.08%
• Vitamin D 4.73%

• * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetes Exchanges

• Exchange - Fat3
• Exchange - Fruit0
• Exchange - NonFat Milk0
• Exchange - Other Carbs0
• Exchange - Starch2
• Exchange - Vegetables1
• Exchange - Lean Meat0
• Exchange - Alcohol0

MyPlate Info

• MyPlate - Grain Total0 oz-eq
• MyPlate - Vegetable Total2 c
• MyPlate - Fruit0 c
• MyPlate - Dairy0 c
• MyPlate - Protein Total0 oz-eq

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