Best 5 Roasted Poblano Corn Chowder Recipes

ROASTED POBLANO CHICKEN AND CORN CHOWDER

Steps:

• Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
• In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
• Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
• Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
• In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
• Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
• Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.

CORN AND ROASTED POBLANO SOUP

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.

POBLANO CORN CHOWDER

Steps:

• Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
• In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
• Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
• In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
• Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
• Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
• Bring to a boil and simmer about 5 minutes.
• Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
• Turn off the heat. Add cream.
• Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
• Call everyone to dinner.
• You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).

CREAMY CORN AND POBLANO SOUP

Steps:

• Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
• Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
• Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
• Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
• Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
• Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

ROASTED POBLANO CORN CHOWDER

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.