Best 2 Multi Potato Poblano Chowder Recipes

Do you crave a comforting and hearty dish that combines the flavors of potatoes, poblanos, and a creamy broth? Look no further than our exploration of the best recipe for "multi potato poblano chowder". In this article, we'll take you on a culinary journey, guiding you through the steps to create a chowder that bursts with flavor and satisfies your cravings. Get ready to discover the perfect balance of textures and tastes as we dive into this extraordinary recipe.

Here are our top 2 tried and tested recipes!

MULTI-POTATO POBLANO CHOWDER

Multi-Potato Poblano Chowder image

A zesty chowder made with a good sampling of potatoes! This recipe was part of a contest for Potatoes USA developed and cooked by Beth Baker, Angie Fuller, and Sarah Stone.

Provided by Potato Goodness

Categories Soups, Stews and Chili Recipes Chowders

Time 1h33m

Yield 6

Number Of Ingredients 12

Ingredients

½ pound bacon, chopped
¾ cup chopped onion
2 red potatoes, chopped
½ (16 ounce) package frozen diced potatoes
3 ½ cups chicken broth
5 small yellow potatoes, chopped
2 russet potatoes, chopped
1 poblano pepper, halved and seeded
½ cup Alfredo sauce
½ cup Chardonnay wine
½ cup grated Parmesan cheese
2 cloves garlic, crushed

Steps:

Cook and stir bacon and onion in a large pot until tender, about 5 minutes. Add red potatoes; cook and stir until crispy, 6 to 8 minutes. Stir in diced potatoes and cook until golden brown, 3 to 5 minutes.
Bring chicken broth to a boil in a saucepan. Add yellow potatoes and russet potatoes; cook until tender, about 10 minutes. Stir into the bacon mixture.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.
Cook under the preheated broiler until skin has blackened and blistered, 5 to 8 minutes. Place into a bowl and tightly seal with plastic wrap. Let cool, about 15 minutes. Peel off skin and chop flesh.
Combine chopped pepper, Alfredo sauce, Chardonnay, Parmesan cheese, and garlic in a saucepan over medium heat. Cook and stir until simmering, about 4 minutes. Pour over bacon and potato mixture. Simmer until flavors combine, about 10 minutes.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 51.3 g, Cholesterol 30.7 mg, Fat 13.9 g, Fiber 6.3 g, Protein 14.6 g, SaturatedFat 5.3 g, Sodium 1172.4 mg, Sugar 4.5 g

POBLANO CORN CHOWDER

Poblano Corn Chowder image

This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.

Provided by NAIVERAY

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 17

Ingredients

½ cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
⅓ cup white sugar
1 tablespoon lobster base
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
½ cup margarine
½ cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
½ pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste

Steps:

In a blender or food processor, puree the onion and celery; drain.
Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g

Tips:

Prep your potatoes and poblanos: Dice the potatoes and poblanos into small, even pieces. This will ensure they cook evenly in the chowder.
Don't overcrowd your pot: If you're using a small pot, cook the potatoes and poblanos in batches. Overcrowding the pot will prevent them from cooking evenly.
Use a variety of potatoes: For a more flavorful chowder, use a variety of potatoes, such as russet, Yukon Gold, and fingerling potatoes.
Roast your poblanos: Roasting the poblanos before adding them to the chowder gives them a smoky, roasted flavor.
Add corn and cream: Corn and cream add sweetness and richness to the chowder. You can also add other vegetables, such as carrots, celery, or bell peppers.
Season to taste: Season the chowder with salt, pepper, and other spices to taste. You can also add a squeeze of lime juice for a bit of brightness.

Conclusion:

This multi-potato poblano chowder is a hearty, flavorful soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So gather your ingredients and give it a try!