Food + Drink

Roasted Poblano Corn Chowder

PUBLISHED ON: 10.02.2014

Early autumn still means that peppers including poblanos are still abundant in overgrown summer gardens that are being prepared for the transition to the fall garden here in north Florida. This means as the fall bell rings there is time to still enjoy peppers in hearty soups and stews.

The mildly spicy Mexican poblano pepper is the highlight in this easy to prepare chowder.  The key to the flavor in this soup is roasting the poblano pepper which requires minimal skill and always delivers impressive results. This goodness is then simmered in a vegetable broth with milk creating a hearty base.  The addition of garlic, onion, celery, potatoes and corn with a pinch of cayenne make it all come to come together in a one pot wonder.

This roasted poblano corn chowder can also be made in large batches to serve up to a crowd or to freeze to enjoy throughout season.

 

Roasted Poblano Corn Chowder
Makes 12 (1 cup servings)
Recipe Adapted from Emily Bites
 
 
Ingredients:
3 poblano peppers
1 red bell pepper, halved
3  Tablespoons olive oil
2 Tablespoons butter
2 cloves garlic, minced
1 medium onion chopped
1 celery stalk, chopped
1/4+ 1 Tablespoon flour
6 cups vegetable broth
2 cups whole milk
1-1/2 lbs. potatoes, diced
1 (16-ounces) package of frozen corn kernels
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
Directions:
1.  Pre-heat the oven to 400 degrees F.  Line a baking sheet with aluminum foil.  Brush the outsides of the poblano and red peppers with the olive oil and set them on the baking sheet.  Place in oven to roast for approximately 30 minutes until the skin on the peppers is charred and peels off easily.   Peel the skins off peppers, and slice them open to discard the seeds.  Chop the peppers into small pieces and set aside.
2.  In a large pot, melt the butter over medium-high heat.  Add the garlic, onion, celery and sauté for approximately 5 minutes until the onions are translucent.  Reduce the heat to low and stir in flour to coat the vegetables. Cook for another 5 minutes, stirring frequently.  Turn the heat to high and slowly whisk in the vegetable broth, stirring constantly.  Add the milk and stir to combine.  Bring the soup to a boil and then reduce heat to a simmer for 5 minutes, stirring often.  Add the poblanos, red pepper, potatoes, and corn.  Simmer uncovered for 30 minutes.  Add the cayenne, salt and pepper and stir.
Enjoy!

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