45 min
Roasted Poblano Corn Chowder
Recipe GLPRb2d6d60713b318
A creamy, comforting chowder featuring roasted poblano peppers and fresh corn kernels in a savory broth infused with cumin and oregano. The poblanos are charred until blackened, then peeled and chopped to release their mild, smoky flavor. Potatoes and aromatics create a hearty base, finished with heavy cream and a squeeze of fresh lime juice for brightness.
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Ingredients
5 to 6 large poblano chiles, roasted and peeled (or 1 to 1.5 cups canned chopped green chiles)
3 tablespoons butter
2 medium onions, diced
2 ribs celery, diced
1 clove garlic, minced
2 medium Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cups fresh corn kernels (from about 4 ears of corn, or frozen)
5 cups chicken or vegetable stock
1 teaspoon kosher salt
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 cup heavy cream
1/2 teaspoon black pepper
2 limes, one juiced and one sliced for garnish
Directions
If using fresh poblano chiles, roast them directly over a gas flame on your stovetop, in a cast-iron grill pan over the flame, on a charcoal grill, or under a broiler. Char them completely on all sides until the skin is blackened and blistered. Place the roasted chiles in a covered bowl and let them steam for 5 to 10 minutes to loosen the charred skin.
Once the chiles have cooled enough to handle, use your fingers or a damp paper towel to gently rub away the charred outer skin. Cut open each chile along one side, remove and discard the stem, seed pod, and internal white veins. Roughly chop the cleaned poblano flesh; you should have about 1 to 1.5 cups. Set aside.
If using fresh corn, shuck the ears and cut the kernels away from the cobs with a sharp knife. Set the corn kernels aside.
Melt the butter in a large heavy-bottomed pot over medium-high heat. Once melted, add the diced onions and celery, stirring to coat them in the butter. Reduce the heat to medium and cook, stirring occasionally, for 8 to 10 minutes until the onions and celery are softened and begin to brown at the edges.
Add the minced garlic to the pot and cook, stirring constantly, for about 1 minute until fragrant.
Add the potato chunks and chicken or vegetable stock to the pot. Increase the heat to bring the liquid to a simmer. Add the bay leaves, ground cumin, dried oregano, and kosher salt, stirring to combine well.
Lower the heat to maintain a gentle simmer and cook uncovered for 8 to 10 minutes, until the potatoes are just tender when pierced with a fork.
Stir in the corn kernels and cook for 4 to 5 minutes until the corn is heated through and cooked.
Add the chopped roasted poblano chiles to the pot and stir well to distribute them evenly throughout the soup.
Remove the bay leaves from the pot. Pour in the heavy cream and stir gently to combine. Season with black pepper to taste.
If you prefer a thicker, creamier chowder, use an immersion blender to purée roughly one-third of the soup directly in the pot, or carefully transfer one-third of the soup to a blender, purée until smooth, and stir it back into the pot.
Ladle the chowder into bowls and serve hot, garnishing each portion with a squeeze of fresh lime juice and a lime slice.
