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Roasted Poblano Corn Chowder

Roasted Poblano Corn Chowder
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Spice up soup night with this smoky, creamy, earthy Roasted Poblano Corn Chowder floating with tender chunks of potatoes and vegetables. It will warm the soul and make your taste buds dance! 

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 1x
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

Ingredients

Units Scale
  • 4 poblanos
  • 1 red bell pepper
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 3 celery stalks, chopped
  • 2 carrots, sliced
  • 1 jalapeno, diced, remove seeds for less heat if desired
  • 2 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 2–3 bay leaves
  • 5–6 red potatoes, cubed into 1/2” cubes
  • 64 ounces chicken broth
  • 4 cups frozen corn, defrosted
  • 1 cup whole milk, heavy cream, or half and half
  • Juice of 1/2 lime
  • 1/3 cup cilantro, chopped, plus additional for serving

Instructions

  1. Heat your grill for direct grilling. Place the poblanos and red bell pepper on the hot grates. Allow each side to grill for 1-2 minutes, rotating until all sides are charred and the skin is blistered. Place the peppers in a zip top bag and allow them to steam and cool. Remove the skin and seeds, and then chop the peppers.
  2. Heat a large Dutch oven over medium heat. Add the olive oil. Add your onions, celery, carrots, and jalapeno along with the salt, chili powder, cumin, and Mexican oregano. Stir occasionally until the onions are translucent and the vegetables are becoming tender, about 5 minutes.
  3. Add the garlic and stir for 60 seconds.
  4. Add the chopped poblanos, red bell pepper, potatoes, and bay leaves. Pour in the broth and stir. Let the soup come to a boil and then cover it with a lid and turn the heat to medium-low. Allow it to cook until the potatoes are tender, about 45 minutes.
  5. Place two cups of the corn and the milk/cream into a blender or food processor. Blend until smooth, 45-60 seconds.
  6. Pour the pureed corn into the soup and add the corn kernels. Stir to combine.
  7. Allow the soup to cook for an additional 10 minutes until warmed through.
  8. Add the lime juice and cilantro. Taste for seasoning.

Notes

  1. For a thicker soup puree an additional cup of corn.
  2. If fresh corn is in season char it on the grill along with the peppers.
  3. You can also char the peppers under the broiler or on a gas stove.

Find it online: https://beachgirlgrills.com/roasted-poblano-corn-chowder/