Roasted Poblano Corn Chowder

photo by Vicki Kaye


- 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
- 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.
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RECIPE SUBMITTED BY
<p>I am a busy mom of a 17-year-old college bound daughter and wife of a wonderful native Californian. (I myself hail from neighboring Arizona.). As a psychologist, I spend a lot of time inside people's heads, and there is nothing more soothing than to come home and begin chopping vegetables, warming olive oil, and doing things that are tangible, earthy, and will ultimately produce immediate gratification for those I love.</p>
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