Roasted Poblano Corn Chowder Recipes

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

Ingredients

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

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

Ingredients

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

More about "roasted poblano corn chowder recipes"

ROASTED POBLANO CORN CHOWDER - ISABEL EATS

Web Apr 26, 2021 Discard the bay leaves, then carefully scoop out 4 cups of chowder from the pot and transfer to a blender. Cover and pulse a few …
From isabeleats.com
4.9/5 (55)
Total Time 1 hr 15 mins
Category Soup
Calories 347 per serving

Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.
Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect. (View some step-by-step photos on how to roast poblano peppers.)

See details

ROASTED POBLANO CORN CHOWDER | POBLANO CORN …

Web Mar 11, 2019 Season with salt and pepper. Cook until the onions are translucent. Pour the water and the corn into the pot along with the …
From thekittchen.com
4.8/5 (4)
Category Dinner
Cuisine American
Total 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.

See details

ROASTED POBLANO CORN CHOWDER - SIMPLY RECIPES

roasted-poblano-corn-chowder-simply image

Web Aug 15, 2014 Soften the onions and celery: Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, …
From simplyrecipes.com
5/5 (25)
Total Time 1 hr 10 mins
Category Soup, 1-pot
Calories 294 per serving

See details

ROASTED POBLANO, SUMMER CORN, AND POTATO CHOWDER …

Web Wrap two ears of corn in tin foil and place 1 tablespoon of butter in each foil packet.
From biscuitsandbooze.com

See details

ROASTED POBLANO CORN CHOWDER - VEGWORLD MAGAZINE

Web Add the corn kernels, water (or low sodium broth if using), almond or soy milk, and the remaining 1/2 teaspoon of salt, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes. In a medium bowl, mash 1/2 cup …
From vegworldmag.com

See details

ROASTED CORN AND POBLANO CHOWDER - BROWN EYED BAKER

Web Aug 3, 2016 Cook at a steady simmer until the potatoes are tender, 15 to 20 minutes. Remove from the heat and stir in the half-and-half. Transfer 2 cups of the chowder to a blender. Add the tortilla pieces and process …
From browneyedbaker.com

See details

ROASTED POBLANO CORN CHOWDER - WHIP & WANDER

Web Oct 27, 2020 Allow to saute for a minute to allow the green onions to get some direct heat, then add the reserved poblano peppers and saute for one minute more. Add the frozen …
From whipandwander.com
Cuisine American
Total Time 1 hr 10 mins
Category Soups & Stews
Calories 300 per serving

You’ll want to roast your peppers first before doing anything else. In the cold fall and winter months, I prefer to roast the peppers under my oven broiler because it’s mostly hands-off and I can prep the rest of the ingredients while the peppers are roasting/broiling (for other methods, see the post text above). Add your peppers to a parchment-lined baking sheet and place under the broiler on high (For most home ovens this is about 500-550 degrees F / 260-290 degrees C). Depending on the size of the peppers this usually takes between 15-20 minutes, flipping once with a pair of tongs.
When the peppers have blistered and blackened slightly and the skin is pulling away from the flesh, remove them from the oven and immediately place them in a heatproof bowl with a tight-fitting lid or a food-safe, sealed baggie (that won’t melt) for 5-10 minutes. This allows the pepper to steam a bit, which makes removing the skins so much easier.
Once they are finished steaming, allow the peppers to cool until they can be comfortably handled. At this point, you should be able to easily peel the skin off, pull the stem out, and remove the seeds. You can also run the peppers under a bit of water in the sink, which helps cool the peppers, remove the skins, and helps wash away the pepper seeds really easily as well.

See details

ROASTED POBLANO CHICKEN AND CORN CHOWDER — LET'S DISH RECIPES

Web 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 …
From letsdishrecipes.com

See details

TOP 42 ROASTED POBLANO PEPPER SOUP RECIPE RECIPES

Web Recipe Instructions Melt butter in medium sauce pan over medium heat.Add onions and cook 8-10 minutes, or until tender.Add garlic and cook 1-2 minutes, or until fragrant.Add …
From jus.motoretta.ca

See details

CHIPOTLE CHEDDAR CORN CHOWDER RECIPE | GOOP

Web Dec 23, 2022 2. Add the onion to the pot and cook, stirring, until soft, about 5 minutes. Add the corn, potato, poblano, chipotles, and garlic. Season with salt and pepper and stir to …
From goop.com

See details

ROASTED POBLANO CORN CHOWDER RECIPE – VIEW RECIPE INSTRUCTIONS

Web Every item on this page was chosen by a woman’s day editor. Forget about the chill outside with a warm bowl of roasted corn and tomato chowder. Combine potatoes, corn, and …
From tpwrecipes.com

See details

CRAB AND CORN CHOWDER RECIPE - SIMPLYRECIPES.COM

Web Dec 21, 2022 Let it cool completely before topping it with a lid. Freeze for up to 4 months. To reheat, place frozen chowder in a saucepan with a thin layer of water on the bottom …
From simplyrecipes.com

See details

ROASTED POBLANO CORN CHOWDER - BISCUITS & BURLAP

Web Oct 24, 2017 Cook 4 hours on high or 8 hours on low. For a chunky consistency, add corn and cream. For a smoother consistency, add corn and hit with an immersion blender for …
From biscuitsandburlap.com

See details

ROASTED CORN AND POBLANO CHOWDER | COOK'S COUNTRY RECIPE

Web Roasted Corn and Poblano Chowder | Cook's Country Recipe. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups …
From americastestkitchen.com

See details

ROASTED POBLANO CORN POTATO CHOWDER WITH BACON AND GOUDA …

Web Nov 10, 2016 Reduce heat to medium and cook until the potatoes are tender. Add the roasted and peeled peppers, corn and heavy cream and bring back to a simmer. Add …
From fromachefskitchen.com

See details

ROASTED POBLANO CORN CHOWDER {A MEATLESS MONDAY RECIPE

Web May 18, 2015 Remove the bay leaves. Add black pepper, to taste. Using an immersion blender or stand-up blender purée about 3 cups of the soup. Then add it back into the pot.
From themountainkitchen.com

See details

ROASTED POBLANO CORN CHOWDER - EMILY BITES

Web Instructions. Pre-heat the oven to 400. Line a baking sheet with aluminum foil. Brush the outsides of the poblano and red peppers with the olive oil and set them on the baking …
From emilybites.com

See details

VEGAN ROASTED POBLANO-CORN CHOWDER | TRIED AND TRUE …

Web Aug 22, 2020 Preheat oven to 425ºF. Line a sheet pan with aluminum foil and arrange the poblano peppers, jalapeño pepper, and garlic cloves on the foil. Drizzle with 2 …
From triedandtruerecipe.com

See details

VEGAN ROASTED POBLANO CORN CHOWDER | LAST INGREDIENT

Web Sep 9, 2021 Preheat the oven to 400 degrees F. Slice the kernels off the ears of corn. On a sheet pan, toss the kernels and the whole poblano pepper with 1 tablespoon olive oil, …
From lastingredient.com

See details

ROASTED POBLANO CORN CHOWDER RECIPE BY OHMYVEGGIES.COM

Web Sep 16, 2015 Place the corn cobs in a large soup pot and add the water. Make sure the cobs are in a single layer and break them in half if needed. Bring to a boil, lower the heat, …
From ohmyveggies.com

See details

ROASTED POBLANO AND CORN CHOWDER - SUGAR MAPLE FARMHOUSE

Web Sep 22, 2022 You can use roasted corn or frozen corn in the Roasted Poblano and Corn Chowder. Using frozen corn saves time and will help you make this recipe in …
From sugarmaplefarmhouse.com

See details