Roasted Poblano Corn Chowder Recipe

This chowder comes alive when splashed with lime juice at the end, don't omit that step! But do wait until the end, when you are serving the chowder. You don't want to simmer a cream based soup with something acidic like lime juice, it just might curdle.

Yield: Serves 6 to 8


5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
3 Tbsp butter
2 medium onions, diced (about 2 1/2 cups)
2 ribs celery, diced (about 3/4 cup)
1 clove garlic, minced (1 teaspoon)
2 medium yukon gold potatoes, peeled, cut into 1-inch chunks (10 - 12 ounces)
4 ears of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn
5 cups chicken stock (use vegetable stock for vegetarian option)
1 teaspoon kosher salt
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon dry oregano
1 cup heavy cream
1/2 teaspoon black pepper
2 limes, one sliced for garnish, one for juice (can substitute lemon juice)


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