Roasted Poblano Corn Chowder Recipe
Roasted Poblano Corn Chowder is a comforting, flavorful soup that’s perfect for any time of the year. This rich and creamy chowder combines the smoky heat of roasted poblano peppers with the sweetness of corn and the heartiness of potatoes. Whether you’re looking for a cozy dinner on a chilly evening or a hearty lunch, this chowder is sure to satisfy.
What is Roasted Poblano Corn Chowder?
Roasted Poblano Corn Chowder is a savory, creamy soup featuring roasted poblano peppers and sweet corn as the star ingredients. The roasted poblanos add a smoky, slightly spicy flavor, while the corn adds sweetness and texture. Combined with potatoes, cream, and aromatic vegetables, this chowder is a deliciously balanced dish that’s both filling and flavorful.
Key Ingredients
Poblano Peppers
- Poblano Peppers: These mild chili peppers are roasted to bring out their smoky flavor, which is central to the chowder.
Corn
- Corn: Fresh, frozen, or canned corn can be used. Fresh corn will provide the best flavor and texture.
Potatoes
- Potatoes: Adds creaminess and body to the chowder. Yukon Gold or Russet potatoes work well.
Cream and Broth
- Heavy Cream: Gives the chowder its rich, creamy texture.
- Chicken or Vegetable Broth: Forms the base of the soup and adds depth of flavor.
Aromatics and Spices
- Onion and Garlic: Essential for building the base flavor of the chowder.
- Cumin and Smoked Paprika: Add warmth and depth to the soup.
- Salt and Pepper: To taste.
Essential Cooking Tools
- Baking Sheet: For roasting the poblano peppers.
- Large Pot or Dutch Oven: For cooking the chowder.
- Cutting Board and Knife: For chopping vegetables.
- Blender or Immersion Blender: To blend part of the chowder for a creamy texture.
- Wooden Spoon or Spatula: For stirring.
Step-by-Step Preparation
Roasting the Poblano Peppers
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Roast the Poblanos: Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
- Steam and Peel: Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let steam for 10 minutes. Then, peel off the charred skins, remove the seeds, and chop the peppers.
Preparing the Corn
- Prep the Corn: If using fresh corn, cut the kernels off the cobs. If using frozen or canned corn, measure out the appropriate amount.
Cooking the Base
- Sauté the Aromatics: In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
- Add the Spices: Stir in the cumin and smoked paprika, cooking until fragrant, about 1 minute.
Combining Ingredients
- Add the Broth and Potatoes: Pour in the broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Add the Corn and Poblanos: Stir in the corn and chopped poblano peppers. Cook for another 5 minutes.
Final Touches
- Blend the Chowder: Using an immersion blender, blend the chowder slightly to thicken it while still leaving plenty of texture. Alternatively, transfer half of the chowder to a blender, blend until smooth, and return to the pot.
- Add the Cream: Stir in the heavy cream and let the chowder heat through, but do not let it boil.
- Season to Taste: Add salt and pepper to taste.
Tips for Perfect Roasted Poblano Corn Chowder
- Roast the Poblanos Well: Ensure the poblano peppers are well-charred for the best smoky flavor.
- Balance the Creaminess: If the chowder is too thick, add a bit more broth. If it’s too thin, let it simmer longer to reduce.
- Season as You Go: Taste and adjust the seasoning at each step for the best flavor.
Variations and Substitutions
- Vegetarian Version: Use vegetable broth instead of chicken broth.
- Spicier Chowder: Add more poblano peppers or a pinch of cayenne pepper.
- Dairy-Free: Substitute the heavy cream with coconut milk for a different but delicious flavor.
Serving Suggestions
- Toppings: Garnish with chopped cilantro, a squeeze of lime juice, or a sprinkle of cheese.
- Side Dishes: Serve with crusty bread, tortilla chips, or a side salad.
- Main Course: Pair with grilled chicken or fish for a complete meal.
Storing and Reheating
- Storage: Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stove over medium heat, stirring frequently. Add a splash of broth or cream if the chowder is too thick.
Nutritional Information
Each serving (1 cup) has approximately:
- Calories: 280
- Protein: 6g
- Fat: 16g
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 5g
Conclusion
Roasted Poblano Corn Chowder is a delightful and comforting dish that’s perfect for any occasion. The smoky poblano peppers combined with sweet corn and creamy potatoes make for a rich and satisfying chowder that’s sure to become a favorite. Whether you’re making it for a family dinner or serving it at a gathering, this chowder is sure to impress.
FAQs
1. Can I use canned poblano peppers? Fresh roasted poblanos give the best flavor, but in a pinch, canned can work. Just be sure to drain and rinse them well.
2. Can I make this chowder ahead of time? Yes, the flavors develop even more when made a day ahead. Store in the refrigerator and reheat gently.
3. Can I freeze Roasted Poblano Corn Chowder? Yes, you can freeze it. Let it cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
4. How can I make the chowder thicker? Blend more of the chowder or add a slurry of cornstarch and water, stirring until it thickens.
5. What can I use instead of heavy cream? Half-and-half, whole milk, or coconut milk are good substitutes for heavy cream.
Source: isabeleats.com
Roasted Poblano Corn Chowder Recipe
Roasted Poblano Corn Chowder is a comforting, flavorful soup that's perfect for any time of the year. This rich and creamy chowder combines the smoky heat of roasted poblano peppers with the sweetness of corn and the heartiness of potatoes. Whether you’re looking for a cozy dinner on a chilly evening or a hearty lunch, this chowder is sure to satisfy.
- 6 large poblano peppers
- 3 tablespoons unsalted butter
- 2 medium onions (diced)
- 2 ribs celery diced
- 1 carrot (diced)
- 2 cloves garlic (minced)
- 1 16-oz bag frozen corn (about 3 1/2 cups)
- 1 lb yukon gold potatoes (scrubbed and diced into ½-¾ inch chunks)
- 4 1/4 cups vegetable broth (divided (or chicken broth))
- 2 bay leaves
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 cup shredded mild cheddar cheese
- fresh lime wedges (for serving)
- chopped cilantro for serving
- Line a baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on high.
- Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.
- Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.
- Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect. (View some step-by-step photos on how to roast poblano peppers.)
- Transfer poblanos to a cutting board, slice open, and discard the stems and seeds. Dice into small chunks and set aside.
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onions, celery, and carrot. Cook for 8 minutes, stirring occasionally, until the carrot has begun to soften.
- Add garlic and cook for one minute.
- Add potatoes, 4 cups of broth, salt, bay leaves, salt, cumin, coriander, Mexican oregano, and black pepper. Raise heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes until the potatoes are tender and cooked through.
- Discard the bay leaves, then carefully scoop out 4 cups of chowder from the pot and transfer to a blender. Cover and pulse a few times until mostly smooth.
- Pour the blended chowder back into the pot and stir in the corn and chopped poblanos to the pot. Bring to a simmer.
- Add heavy cream and shredded cheese. Stir until the cheese has completely melted.
- Bring pot back to a simmer and cook for 5 more minutes.
- Serve and garnish with chopped cilantro and a squeeze of fresh lime juice in each bowl