Roasted Poblano Corn Chowder
- Number of Servings: 6
Ingredients
6 serving Pepper, Poblano 1 Pepper (by AGGIEKBEAR03) 2 tbsp Butter, salted 1 cup, chopped Onions, raw 1 clove Garlic 2 serving Potato Organic Yukon Gold 1 serving = 1 potato = 148 g = 5.3 oz) (by JEANKNEE) 4 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh 5 cup Chicken stock, home-prepared .5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream 1 tsp Salt
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.
3 While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.
poblano-corn-chowder-3 poblano-corn-chowder-4
4 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.
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5 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.
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6 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.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MENAGERIE56.
3 While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.
poblano-corn-chowder-3 poblano-corn-chowder-4
4 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.
poblano-corn-chowder-5 poblano-corn-chowder-6
5 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.
poblano-corn-chowder-7 poblano-corn-chowder-8
6 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.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user MENAGERIE56.
Nutritional Info Amount Per Serving
- Calories: 288.6
- Total Fat: 14.3 g
- Cholesterol: 43.5 mg
- Sodium: 718.3 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 2.8 g
- Protein: 8.8 g
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