ROASTED POBLANO CORN CHOWDER
This spicy corn chowder is perfect on a chilly day! Serve garnished with sour cream and shredded cheese.
Provided by SMercer
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
- Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
- Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
- Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
- Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
- Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 70.8 g, Cholesterol 7.1 mg, Fat 10.1 g, Fiber 10.1 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 827.5 mg, Sugar 13 g
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Talha Abbas
[email protected]This is the best poblano corn chowder I've ever had. The flavors are perfectly balanced and the soup is so creamy and comforting.
Big Slash
[email protected]This soup is delicious! I've made it several times and it's always a hit with my family and friends.
Sherry Golding
[email protected]I'm not sure what I did wrong, but my soup turned out lumpy. I think I might have overcooked the potatoes.
Skay3132 Sammy
[email protected]This soup is way too spicy for me. I could barely eat it.
Hedaya Elsenawy
[email protected]I followed the recipe exactly, but my soup was bland and watery. I think I might have used the wrong kind of poblano peppers.
Khuthadzo Mphego
[email protected]Meh.
Ali Unar
[email protected]This soup is everything I was hoping for and more. It's hearty, flavorful, and comforting. The poblano peppers add a nice kick, and the corn and potatoes give it a creamy texture. I also love the addition of the fresh herbs, which really brighten up
Samina Bilal
[email protected]I'm not a big fan of poblano peppers, but I really enjoyed this soup. The peppers were not too spicy, and they added a nice smoky flavor to the soup. I also liked the addition of the corn and potatoes, which gave the soup a creamy texture.
Cyndi jitheh
[email protected]This chowder is amazing! The flavors are so complex and delicious. I love the smoky flavor of the poblanos and the sweetness of the corn. The soup is also very creamy and filling.
Roomi Ume
[email protected]I made this soup last night and it was delicious! I used fresh poblano peppers from my garden, and they really made the soup. The soup was also very easy to make, and it was ready in about 30 minutes.
Sabina Wilson
[email protected]ThisRoastedPoblanoCornChowder is a hearty, flavorful, and comforting soup that's perfect for a chilly night. The poblano peppers add a nice smoky flavor, and the corn and potatoes give it a creamy texture. I also love the addition of the fresh herbs,