Roasted Poblano Corn Chowder Recipes

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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

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.

ROASTED POBLANO CORN CHOWDER



Roasted Poblano Corn Chowder image

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

4 poblano peppers, large
1 teaspoon butter
1 onion, medium, minced
4 garlic cloves, minced
4 cups potatoes, Yukon Gold, peeled and cubed (approx. 4 potatoes)
8 cups vegetable stock
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme
1 teaspoon sea salt
4 cups corn kernels, fresh (approximately 5-6 ears of corn)
1 cup half-and-half
black pepper, to taste
cilantro, chopped, fresh
avocado, slices
lime slice

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

STUFFED POBLANOS WITH ROASTED CORN



Stuffed Poblanos With Roasted Corn image

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 10

6 small poblano chiles
2 tablespoons vegetable oil
1 teaspoon ground cumin
Kosher salt
4 ears corn, shucked
1 large bunch scallions, roughly chopped
1/4 cup crema or creme fraeche
1/4 cup chopped fresh cilantro
Grated zest of 1/2 lime, plus the juice of 1 lime
1/2 cup crumbled cotija cheese

Steps:

  • Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
  • Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
  • Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
  • Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
  • Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.

CORN AND ROASTED POBLANO SOUP



Corn and Roasted Poblano Soup image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

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



Poblano Corn Chowder image

This soup was created as a way to use up some surplus corn, and it was a HUGE hit with every diverse set of tastebuds in both my family and my husband's family. The spiciness can be adjusted by adding more or less chipotle and adobo sauce. If you are serving kids, try using only 1 poblano and one chipotle, with no adobe sauce. You can add a little extra red bell pepper (sweet) for color, too. My 2 1/2 year old lapped it up this way. But even my pregnant SIL, who has acid reflux and isn't eating spicy food, made a special exception for this soup when it was spicy, because it was so good. It's flexible. I hope you like it :) The secret is really making the broth with the cobs and scraping off some of the extra corn bits :) But I think it might be okay with frozen corn too, in the winter or if you are short on time. By the way, when I say chopped, I mean pretty big bite size pieces...You want some big chunks to bite into. Except the poblanos. Probably want to distribute those a bit.

Provided by Mudflower

Categories     Chowders

Time 55m

Yield 15 cups, 10-12 serving(s)

Number Of Ingredients 14

8 ears corn, as fresh as possible
2 poblano peppers, seeded and chopped into small pieces
2 chipotle chiles in adobo
2 tablespoons adobo sauce
5 medium idaho russet potatoes, cut into one inch cubes (approximately)
8 cups chicken broth (or vegetable broth)
1 large Spanish onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 garlic cloves, sliced
1 cup cream
8 ounces low-fat monterey jack cheese or 8 ounces mexican queso fresco
2 tablespoons butter or 2 tablespoons non-fat cooking spray
cilantro, for garnish

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.).

Nutrition Facts : Calories 401.1, Fat 17.4, SaturatedFat 9.8, Cholesterol 47.4, Sodium 788.1, Carbohydrate 49.4, Fiber 6.3, Sugar 5.7, Protein 17

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

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

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