Warm, comforting, and bursting with flavor, this Roasted Poblano and Corn Chowder is the perfect dish to brighten up your mealtime. Combining the smokiness of roasted poblano peppers with the sweetness of fresh corn, this chowder offers a delightful balance of taste and texture. Creamy, hearty, and slightly spicy, it’s a delicious way to enjoy seasonal produce while warming your soul on chilly evenings. Whether served as a starter or a main dish, this chowder promises to be a crowd-pleaser that will have everyone reaching for seconds!
Roasted Poblano and Corn Chowder
6-8
servings30
minutes40
minutesIn this delightful chowder, the roasted poblano peppers infuse a rich, smoky flavor that elevates the sweetness of the corn, creating a harmonious blend that dances on your palate. The creamy base, enriched with fragrant spices and herbs, wraps the ingredients in a comforting embrace. This recipe is not only easy to make but also versatile—feel free to customize it with your favorite toppings, such as fresh cilantro, avocado slices, or a squeeze of lime for an added zing. Perfect for a cozy family dinner or as a dish to impress guests, this Roasted Poblano and Corn Chowder is sure to become a cherished staple in your kitchen!
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Ingredients
5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
3 tablespoons butter
2 medium onions, diced (about 2 1/2 cups)
2 ribs celery, diced (about 3/4 cup)
1 clove garlic, minced (1 teaspoon)
2 medium Yukon Gold potatoes, peeled, cut into 1-inch chunks (10 to 12 ounces)
4 ears corn (enough to yield 4 cups corn kernels), or 4 cups corn
5 cups chicken stock (use vegetable stock for vegetarian option)
1 teaspoon kosher salt
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup heavy cream
1/2 teaspoon black pepper
2 limes, one sliced for garnish, one for juice (can substitute lemon juice)
Directions
- ROAST THE CHILIES
- I just put them directly on the gas flame. You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam. When they’ve cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits. Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.
- THE SOUP
- Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.
- While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.
- Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
- Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
- Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.
- To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.
Notes
- Recipe courtest of https://www.simplyrecipes.com/
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