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
POBLANO CORN CHOWDER
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
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 CORN CHOWDER WITH SHRIMP
This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.
Provided by PanNan
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
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ROASTED CORN AND POBLANO CHOWDER - BROWN EYED BAKER
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5/5 (1)Total Time 1 hr 15 minsCategory SoupCalories 275 per serving
- Adjust oven rack 6 inches from broiler and preheat broiler. Line a rimmed baking sheet with aluminum foil. Toss the poblanos with 1 teaspoon of the vegetable oil in a medium bowl. Arrange cut-side-down in a single column against a short side of the baking sheet.
- Toss the corn, remaining 2 teaspoons of the vegetable oil, ½ teaspoon of the salt and ½ teaspoon of the pepper in the bowl. Spread into an even layer over the rest of the baking sheet. Broil until the poblanos are mostly blackened and the corn is well-browned and tender, 10 to 15 minutes, flipping the poblanos and stirring the corn halfway through broiling.
- Place the poblanos in a bowl, cover with plastic wrap, and let sit for 5 minutes. Remove the skins and finely chopped the poblanos; set aside.
- Cook the bacon in a large Dutch oven over medium heat until crispy, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the onion and ¼ teaspoon of salt to the bacon drippings and cook until the onion is softened and beginning to brown, 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
ROASTED POBLANO CORN CHOWDER - THEKITTCHEN - A FOOD
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4.7/5 (3)Category DinnerCuisine AmericanTotal Time 1 hr
- Start by roasting the poblanos. I like to put the peppers directly over the flame of the gas burners, rotating the peppers until all of the skin is charred. Then I place the peppers in a covered bowl for 15 minutes. This lets the peppers sweat off the skin a bit, and gives them time to cool. After 15 minutes, peel off the skin - it's best to wear gloves for this. Then loosely chop the peppers. I recommend discarding the seeds unless you want an extremely spicy soup.
- Next, melt the butter in a large pot over medium heat. Then add the garlic and onions. Season with salt and pepper. Cook until the onions are translucent.
- Pour the water and the corn into the pot along with the onion and garlic. Let the corn simmer for 4-5 minutes. Then add the chicken broth and half and half. Bring to a slow boil, add the poblanos and potatoes, and let boil and reduce for 10 minutes.
- Puree about half of the soup, or until it reaches the thickness you desire. Do this is batches using a blender. Pour the pureed soup back into the pot and let simmer.
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- Preheat oven to 450 degrees F. Coat two 15x10-inch baking pans with cooking spray. Add corn, bell pepper, poblano pepper, onion, and jalapeño in even layers in the pans. Roast, uncovered, for 35 minutes or until the vegetables are lightly charred, stirring once.
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