Poblano Corn Chowder
- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
15 cups
- Serves:
- 10-12
ingredients
- 8 ears corn, as fresh as possible
- 2 poblano peppers, seeded and chopped into small pieces
- 2 chipotle chiles in adobo
- 2 tablespoons adobo sauce
- 5 medium idaho russet potatoes, cut into one inch cubes (approximately)
- 8 cups chicken broth (or vegetable broth)
- 1 large Spanish onion, chopped
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 3 garlic cloves, sliced
- 1 cup cream
- 8 ounces low-fat monterey jack cheese or 8 ounces mexican queso fresco
- 2 tablespoons butter or 2 tablespoons non-fat cooking spray
- cilantro, for garnish
directions
- Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
- In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
- Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
- In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
- Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
- Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
- Bring to a boil and simmer about 5 minutes.
- Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
- Turn off the heat. Add cream.
- Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
- Call everyone to dinner.
- You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
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Reviews
-
Really good recipe, here. I used a stick blender to deal with the blenderizing part of it, and had to do a few minor substitutions since I didn't have all the elements on hand, but this is a very facile recipe for tinkering with -- a great base to build that chowder you've been thinking of (as I did). :)