Roasted corn poblano chowder

Community Recipe from

Ingredients

  • 3 piece(s) medium poblano peppers
  • olive oil for roasting peppers
  • 4 tablespoon(s) butter divided
  • 2 clove(s) fresh garlic chopped
  • 1 stalk(s) celery sliced thin
  • 1 yellow onion, medium chopped
  • 1/4 cup(s) all purpose flour plus 1 Tbsp
  • 6 cup(s) vegetable broth
  • 2 cup(s) whole milk or half & half
  • 1 1/2 pound(s) new potatoes washed and diced unpeeled
  • 1/2 cup(s) roasted red peppers(in jar) chopped
  • salt to taste
  • cayenne pepper to taste
  • 1 1/2 cup(s) corn, frozen

Preparation

  1. Lightly coat poblano peppers with olive oil and place on pan for roasting. Place under oven broiler until peppers are charred(about 5 minutes); turn over and char other side.
  2. Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Allow peppers to sit 10 minutes.
  3. Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop.
  4. In a large, heavy soup pot, melt 2 Tbsp butter over medium-high heat. Add celery, garlic, and onions and cook until translucent, about 5 minutes.
  5. Add remaining 2 Tbsp butter until melted. Reduce heat to low. Stir in the flour to make a roux. Cook for 5 minutes, stirring often, careful not to let the flour scorch. Turn up the heat to medium-high and slowly add the vegetable broth, stirring constantly to prevent lumps. Add milk.
  6. Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently.
  7. Add the potatoes, poblanos, corn and red peppers. Adjust heat to a slow simmer and cook uncovered for 30-45 miutes, stirring occasionally.
  8. Season with salt and cayenne pepper, serve.
January 2014

This recipe is a personal recipe added by cabought and has not been tested or endorsed by MyRecipes.

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