**Roasted Corn Poblano Chowder: A Savory and Smoky Delight**
Indulge in the tantalizing flavors of roasted corn poblano chowder, a hearty and comforting dish that embodies the essence of culinary delight. This chowder artfully combines the smoky sweetness of roasted corn and poblano peppers, the creamy richness of coconut milk, and the savory depth of roasted garlic and onions. As you savor each spoonful, a symphony of textures and flavors dances on your palate, leaving you utterly captivated. This versatile recipe offers three enticing variations to cater to diverse preferences: a classic version brimming with the goodness of corn and poblano, a vegan interpretation that swaps coconut milk for vegetable broth, and a tantalizing smoky chipotle version that adds an extra layer of heat and smokiness. Embark on a culinary journey with roasted corn poblano chowder, a dish that promises to warm your soul and leave you craving more.
ROASTED POBLANO CORN CHOWDER
Make and share this Roasted Poblano Corn Chowder recipe from Food.com.
Provided by Vicki Kaye
Categories < 60 Mins
Time 45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
- In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
- Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
- Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
Nutrition Facts : Calories 280.1, Fat 6.1, SaturatedFat 2.8, Cholesterol 12.4, Sodium 321.9, Carbohydrate 55.2, Fiber 7.8, Sugar 1.2, Protein 8.7
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS
Based on recipe by Paula Deen, with generous liberties taken. Also, this may seem like a lot of work, but most of it is prep. You can do this ahead. Trust me, the outcome is well worth the effort!
Provided by Chef Crys
Categories Chowders
Time 1h
Yield 12-16 serving(s)
Number Of Ingredients 24
Steps:
- Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
- Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
- Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
- (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
- Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are heated through.
- Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
- When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove pot from the heat. Stir in cream, blending, heating. Serve.
- note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
- note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
- note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
- note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.
Nutrition Facts : Calories 477.5, Fat 28.9, SaturatedFat 12.5, Cholesterol 91.4, Sodium 1303.3, Carbohydrate 33.1, Fiber 4.1, Sugar 4.9, Protein 23.1
Tips:
- For a smokier flavor, roast the corn and poblanos directly over an open flame or under a broiler.
- If you don't have a blender or immersion blender, you can mash the corn and poblanos with a fork or potato masher.
- To make the chowder heartier, add some cooked shredded chicken or pork.
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Serve the chowder with a dollop of sour cream, shredded cheese, and chopped cilantro.
Conclusion:
Roasted Corn Poblano Chowder is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with flavor from the roasted corn, poblanos, and spices. The chowder is also hearty and filling, thanks to the potatoes and cream. Whether you are looking for a vegetarian or meat-based soup, this recipe is sure to please everyone at the table.
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