Roasted Poblano Corn Chowder

Submitted by Vicki Kaye

"This is delicious and different. Adapted from a Costco magazine!"

 

• Ready In: 45mins
• Ingredients: 15
• Yields: 2 quarts
• Serves: 8

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

directions

1. 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.
2. 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.
3. Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
4. Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.

Reviews

[ColoradoCooking]

A great recipe an old friend shared with me. I up the garlic (6 cloves), use chicken broth and add cayenne pepper (perfect heat). I use my immersion blender in the pot, a few pulses. Topped with a bit of shredded cheddar and chopped red bell in this pic.