Recipe by PaulaG
Developed for Crazee-E Contest. This is a hardy, vegetable packed chowder that is sure to please. The poblano chili adds a nice smokiness. Serve this with crusty bread for a delicious 1 pot meal.
Top Review by pamela t.
Nice job, chef! I loved all the veggies with the bacon and poblano! I like the fact that the calorie count is low, so this is a good diet soup, too. Here's hoping you win! Made for CrazE contest 2011
- 2 poblano chiles
- 2 tablespoons olive oil, divided
- 4 ears corn or 2 cups corn kernels
- 4 slices center-cut bacon, diced
- 1 tablespoon butter
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery rib, diced
- 1⁄2 red bell pepper, diced
- 1 carrot, scrubbed, diced
- 1 tablespoon flour
- 3 red potatoes, scrubbed, diced
- 1 quart vegetable stock
- 1 cup milk or 1 cup cream
- 1⁄8 teaspoon sugar
- 1⁄8 teaspoon nutmeg
- 1⁄2 mustard greens, small bunch washed
- salt, to taste
- white pepper, to taste
Directions See How It's Made
- Wash the chilies, cut in half and remove the seeds. Place under broiler and broil until skin blackness. Place in a bowl, cover and allow to cool. Once cool, remove the blacked skin and dice the peppers.
- In a dutch oven cook the bacon until crisp. Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color. It may be necessary to add in a touch of olive oil for the corn to cook properly. Remove corn, set aside.
- To the same pot add a tablespoon of olive oil and a tablespoon of butter. Whisk until butter is melted. Stir in yellow onion, garlic, celery and carrot. Saute for 2 minutes or until onion begins to lightly brown. Sprinkle with 1 tablespoon flour and stir until well combined. Add the potatoes and stock to the pan. Cover and cook until potatoes are barely tender.
- Reserve 1/2 cup of corn and add in remainder. Put the milk and reserved corn to a blender container and puree until smooth. Add to the chowder and bring to a simmer.
- Remove the tough steams and tear the leaves of the greens. Run a knife through them to coarsely chop. You should have approximately 3 cups of lightly packed greens. Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green. Season with salt and white pepper to taste.
- Ladle into bowls and sprinkle with reserved bacon bits.