Best 3 Poblano Pepper And Potato Chowder Recipes

Poblano peppers, a type of mild chili pepper, and potatoes are the key ingredients in this hearty and flavorful chowder. The combination of the pepper's slight spiciness and the potato's starchy texture creates a delicious and comforting dish. Poblano pepper and potato chowder is a versatile dish that can be enjoyed all year round. It can be served as an appetizer, main course, or side dish. This versatile dish can be easily customized to suit individual tastes and preferences, making it a great option for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

POBLANO CORN CHOWDER WITH SHRIMP

Poblano Corn Chowder with Shrimp image

Categories Soup/Stew Milk/Cream Pepper Vegetable Lunch Shrimp Corn Hot Pepper Fall Cilantro Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 12 first-course or 6 main-course servings

Number Of Ingredients 13

Ingredients

4 tablespoons (1/2 stick) butter, room temperature
2 tablespoons all purpose flour
1 medium onion, coarsely chopped
3 celery stalks, coarsely chopped
2 large poblano chilies,* seeded, chopped
2 14 3/4- to 15-ounce cans cream-style corn
1 16-ounce package frozen corn kernels, thawed
2 14-ounce cans low-salt chicken broth
1 cup whipping cream
2 teaspoons sugar
1/2 teaspoon cayenne pepper
1 pound uncooked shrimp, peeled, deveined, coarsely chopped
6 tablespoons chopped fresh cilantro

Steps:

Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

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

SPICY POBLANO AND POTATO CHOWDER

Spicy Poblano and Potato Chowder image

Ready, Set, Cook! Special Edition Contest Entry: Most of the time, Poblano peppers are mild but occasionally they can be a little spicy, so if you find your soup to peppery, just add a little more cream.

Provided by suzajean_2667330

Categories Potato

Time 1h10m

Yield 7 cups, 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb poblano chile
5 slices bacon, cut into small pieces
2 tablespoons butter
2 (20 ounce) packages Simply Potatoes Diced Potatoes with Onion
3 tablespoons flour
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon granulated garlic
5 cups low sodium chicken broth
1/4 cup fresh cilantro, chopped
1/3 cup heavy cream
salt and pepper
sour cream (optional)

Steps:

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and small dice poblano chilies.
In a heavy large pot over medium heat, cook bacon until crisp then remove to a paper towel to drain. To the rendered bacon drippings add butter, Simply Potatoes Diced Potatoes with Onion and flour. Cook for about 2 minutes then add garlic and cumin, granulated garlic and stir for about 30 seconds. Add chilies and stir until combined. Add stock ½ cup at a time and stir after each so there are no lumps. Reduce heat to medium-low; simmer 15 - 20 minutes stirring occasionally until potatoes are tender. Add cilantro and cook another 5 minutes. Remove from heat and stir in 1/3 cup cream. Season to taste with salt and pepper.
To serve top with crispy bacon and sour cream.

Nutrition Facts : Calories 190.5, Fat 13.2, SaturatedFat 6.9, Cholesterol 32.8, Sodium 161, Carbohydrate 13.7, Fiber 1.4, Sugar 4.2, Protein 7.2

Tips:

Choose the Right Poblano Peppers: Select poblano peppers that are dark green, firm, and have a smooth, shiny skin. Avoid peppers with blemishes or bruises.
Roast the Poblano Peppers Properly: Roasting the poblano peppers brings out their smoky flavor and makes them easier to peel. To roast the peppers, place them directly over a gas burner or under a broiler until the skin is charred and blistered. Alternatively, you can roast them in a 400°F oven for 15-20 minutes.
Peel the Poblano Peppers Carefully: Once the peppers are roasted, let them cool slightly before peeling. Use a sharp knife to carefully remove the charred skin, being careful not to tear the flesh of the peppers.
Use a Good Quality Vegetable Broth: The vegetable broth is a key ingredient in this chowder, so use a good quality broth that is flavorful and has a rich taste. You can use store-bought or homemade vegetable broth.
Don't Overcook the Potatoes: The potatoes should be cooked until they are tender but still hold their shape. Overcooking will make them mushy.
Season to Taste: Taste the chowder and adjust the seasonings as needed. You may want to add more salt, pepper, or cumin.
Serve with Toppings of Your Choice: Serve the chowder with your favorite toppings, such as shredded cheese, sour cream, chopped cilantro, or crumbled bacon.

Conclusion:

Poblano pepper and potato chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. With its smoky poblano peppers, tender potatoes, and creamy broth, this chowder is sure to be a hit with your family and friends. So next time you're looking for a comforting and flavorful soup, give this poblano pepper and potato chowder a try.