Best 3 Poblano Pepper And Potato Chowder Recipes

Indulge in the tantalizing flavors of Poblano Pepper and Potato Chowder, a delectable soup brimming with a harmonious blend of roasted poblano peppers, tender potatoes, and a rich, creamy broth. This hearty and comforting dish is a delightful symphony of flavors and textures, sure to warm your soul and tantalize your taste buds.

Embark on a culinary journey as you explore the diverse recipes featured in this article. Discover the classic Poblano Pepper and Potato Chowder, a timeless recipe that showcases the natural goodness of fresh ingredients. Delight in the innovative Poblano Pepper and Sweet Potato Chowder, a vibrant twist on the traditional, featuring the vibrant sweetness of roasted sweet potatoes.

For a touch of smoky heat, venture into the realm of Poblano Pepper and Chorizo Chowder. This robust soup combines the smokiness of chorizo with the subtle heat of poblano peppers, creating a captivating flavor profile. If you prefer a vegetarian delight, the Poblano Pepper and Corn Chowder presents a symphony of sweet corn, tender poblano peppers, and a creamy broth, offering a delightful balance of flavors.

Explore the depths of flavor with the Poblano Pepper and Black Bean Chowder, a hearty and wholesome soup that harmonizes the earthy goodness of black beans with the vibrant spice of poblano peppers. Last but not least, the Poblano Pepper and Kale Chowder presents a symphony of flavors, featuring tender kale, roasted poblano peppers, and a creamy broth infused with a hint of savory bacon.

With six tantalizing recipes to choose from, this article caters to a wide range of preferences, ensuring that every palate finds its perfect match. So, embark on this culinary adventure, let your taste buds guide you, and savor the delightful flavors of Poblano Pepper and Potato Chowder in all its variations.

Here are our top 3 tried and tested recipes!

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

POBLANO PEPPER AND POTATO CHOWDER

Poblano Pepper and Potato Chowder image

This is a recipe that I have used for many years and my family and friends request this for gatherings. Good creamy chowder - I prefer the soup thin vs thick. You can adjust for your tastes. When I make it - this is all I eat for several meals!

Provided by Kim Mangus

Categories Cream Soups

Time 1h30m

Number Of Ingredients 21

Ingredients

ROASTING THE PEPPERS
1 large red bell pepper
4-6 large poblano peppers
IN A 3 QT STOCK POT:
4-6 c chicken broth - i prefer thinner soup so i use 6
2 large potatoes peeled and cubed
1 onion peeled and diced
salt and pepper to taste
1 fresh jalapeno pepper chopped and seeded (optional)
FOR THICKENING SAUCE:
1/4 c butter
1/3 c flour
1 tsp salt
1 tsp dry mustard
2 c 1/2 and 1/2
1 c milk
OPTIONAL GARNISHES:
shredded chedder cheese
diced fresh tomatoes
crumbled bacon
chopped green onion for garnish

Steps:

1. Broil or grill the peppers and red pepper until black and blistery: Place peppers into a ziplock and let steam for 10 mins. loosen skins; Peel peppers and remove seeds. chopp coarsely I have started to do the same with the jalapeno and its adds great flavor without all the heat. Also, I like to cook the peppers outside on grill.
2. Bring the chopped roasted peppers, chicken broth and next 4 ingred to a boil over med heat. Smmer 15 min or until potato is tender. Take a potato masher and mash the potoatoes as best you can in the broth.
3. Melt butter in a saucepan over low heat whisk in flour and cook one min. add salt, dry mustard and grd pepper until smooth.. Cook whisking while gradually adding 1/2 & 1/2. Stir white sauce and milk into both and heat 8-10 min till bubbly.
4. Sprinkle each serving with garnishes.

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.

Tips:

To save time, use pre-cooked or frozen potatoes.
If you don't have poblano peppers, you can use another type of mild chili pepper, such as Anaheim or bell peppers.
For a vegetarian version of the chowder, omit the bacon.
To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the chowder, reheat it over medium heat until warmed through.

Conclusion:

Poblano pepper and potato chowder is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of vegetables, including poblano peppers, potatoes, corn, and onions. The soup is also flavored with bacon, garlic, and cumin. Poblano pepper and potato chowder is a relatively easy soup to make, and it can be made in about an hour. It is a great soup to serve for a party or potluck, and it is also a great way to use up leftover vegetables.