Best Poblano Corn Chowder Recipes

POBLANO CORN CHOWDER WITH SHRIMP

Steps:

• Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
• Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
• Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
• Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

ROASTED POBLANO CORN CHOWDER

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
• Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
• Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
• Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
• Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
• Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.

POBLANO CORN CHOWDER

Steps:

• In a blender or food processor, puree the onion and celery; drain.
• Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
• Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
• Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

SOUTHWESTERN CHICKEN CHOWDER W/ ROASTED CORN AND POBLANO PEPPERS

Steps:

• Spread whole kernel corn one-layer deep over cookie sheet. Roast at 400 for approximately 15 - 20 minutes, until kernels brown slightly. Remove from pan; reserve. (If you prefer not to roast corn, that would be fine.).
• Peel potatoes and chop, about 3/4". Place in pot, cover with water plus one inch. Do not add salt. Cook through; when fork passes through potatoes easily, they are done. Drain and reserve.
• Heat oil in large stockpot over medium heat. Add carrots, onions, garlic, poblano peppers (see note #1 below), salt, white pepper, cumin, all chili powders or blends (see note #2 below), and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften.
• (**For a more creamy soup, when the veggies are tender, add a cup of chicken stock to mixture and transfer to blender. Puree and return to the pot. Alternatively, for half creamy/half chunky consistency, take half (or more, or less) the veggies, add the stock and puree, then return to pot.**).
• Stir in chicken bouillon (suggestion: do it by quarters and taste. Too much bouillon can add unneeded salt). Add (the rest of) the chicken broth, tomato sauce, cinnamon, nutmeg, cilantro and corn and cook for 10 to 12 minutes, or until the carrots are tender. After this, add potatoes and the chicken and cook, stirring frequently, until the chowder is thick and the chicken and potatoes are heated through.
• Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
• When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove pot from the heat. Stir in cream, blending, heating. Serve.
• note #1:Green poblanos are always cooked or roasted. Use broiler or gas oven. After 80% of the skin has blistered, place poblanos in brown paper bag for ten minutes. Then under cold running water rub off tough outer skin, seed and peel, then chop/dice.
• note #2: Canned chipotles work as well, simply mince them and add to soup according to desired heat. Dehydrated chipotles work too; grind them then add according to desired heat.
• note #3: Go slowly with nutmeg and cinnamon, as these are unique flavors. Some like more, some like less.
• note #4: Salt and pepper amounts listed are somewhat conservative. Adjust to your personal taste.

POBLANO CORN CHOWDER WITH CHICKEN

Steps:

• In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
• Shred the chicken reserving poaching liquid.
• Puree 2 cups of the corn kernels in a blender with the milk; set aside.
• In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
• Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
• Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
• Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
• Ladle into servings bowls and garnish as desired.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Steps:

• Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
• To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.

POBLANO CORN CHOWDER

Steps:

• Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
• In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
• Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
• In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
• Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
• Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
• Bring to a boil and simmer about 5 minutes.
• Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
• Turn off the heat. Add cream.
• Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
• Call everyone to dinner.
• You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).

POBLANO CORN CHOWDER WITH SHRIMP

Steps:

• Chop onion, celery and poblano pepper.
• Melt butter (or heat oil) in stock pot or Dutch oven.
• Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
• Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
• Simmer 15 minutes to blend flavors.
• Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
• Add to soup mixture, and stir.
• Add shrimp and cilantro.
• Simmer about 5 minutes longer, until shrimp are cooked, and serve.
• Pass the hot sauce.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

Steps:

• Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.

SLOW-COOKER CORN & POBLANO CHOWDER

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Refrigerate cooled cooked bacon until ready to use.
• Add onions, chiles and garlic to reserved drippings in skillet; cook and stir 3 to 4 min. or until onions are crisp-tender. Spoon into slow cooker sprayed with cooking spray. Stir in 3 cups broth. Add potatoes and cumin; stir.
• Whisk flour and remaining broth until blended. Gradually add to Neufchatel in medium bowl, mixing well after each addition. Add to slow cooker; stir. Cover with lid. Cook on LOW 6 to 7 hours (or HIGH 3 to 4 hours).
• Cut corn kernels off the cobs. Add to ingredients in slow cooker along with 1-1/2 cups of the shredded cheese; stir until shredded cheese is melted. Cook, covered, 5 min. or until heated through.
• Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining shredded cheese, avocados and cilantro.

POBLANO SHRIMP CORN CHOWDER

Steps:

• Puree onion and celery in food processor and drain liquid.
• In large soup pot, melt 2 T. margarine and once hot, add onion/celery puree and poblano pepper.
• When vegetables are softened but not browned, add shrimp, cream, half and half, pepper, chili de arbol, sugar and lobster base.
• Bring to a boil then reduce heat and simmer slowly.
• For Roux: In small saucepan, melt 1 stick of butter then add 1/2 cup flour in 2 tablespoon increments stirring well after each spoonful until roux is creamy, amber in color and falls lazily from the spoon. Add this in 1/4 cup increments to the soup stirring well. Simmer 3-4 minutes.
• Add corn, stir well.
• Adjust taste with salt, sugar, and chili de arbol as desired.
• May serve immediately or simmer slowly until ready to serve.

POBLANO CHICKEN & CORN CHOWDER

Steps:

• Cook and dice the baking potatoes.
• Bring the chicken stock to a boil in a large pot.
• Drain the canned chicken and add to the pot.
• Add all other ingredients except for hot sauce, let simmer for 40 minutes.
• Add hot sauce and simmer 5 more minutes.

ROASTED POBLANO AND CORN CHOWDER WITH CILANTRO CREAM AND CRUMBLED PANCETTA

Steps:

• Method -render down diced pancetta or bacon. Drain and set aside -quarter or rough chopped onion, celery, and carrots -add to a pot with ¼ cup olive oil(simmer for 20-30 minutes) -add garlic for the last 5-7 minutes of the sautéing -a entire container of good chicken stock to the pot with the vegetables(simmer another 20 minutes) -strain the stock(discarding veggies) into a bowl -in the pot make a roux ..3 tbs butter to 3 tbs flour. Cook for 2-3 minutes to get rid of floury taste -slowly add back in the stock a little at a time and stir. Mixture will thicken. Continue to add stock until you reach the consistency you like -add one can green giant niblets and one can green giant shoepeg white corn -add small potato dices -add one small container of heavy cream -add 1-2 cups of finely shredded cheddar cheese(to taste) -allow to simmer on low(covered)(*** simmer long enough for potato dices to become fork tender***) -char-roasted Poblano and red bell pepper. Bag the peppers for 10 minutes and then skin, remove seeds and ribs of the peppers and dice. -add peppers to the chowder and simmer 10 minutes -salt/pepper to taste -ladle chowder into a bowl and place a small serving of the shredded cheddar cheese in the middle of the soup. Top the cheese with a spoonful of the cilantro cream. Add crumbled pancetta Cilantro Cream 1 cup sour cream ¼ cup cilantro finely chopped 3-4 drops of lime juice -add sour cream, fresh Cilantro, lime juice(optional)

ROASTED POBLANO CORN CHOWDER

Steps:

• Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
• In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
• Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
• Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.

ROASTED POBLANO AND CORN CHOWDER

Steps:

• Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered. Place peppers in a ziploc baggie, seal closed and let stand for 10-15 minutes. Peel skin from peppers and dice. Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes. Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 teaspoon) and add potatoes, creamed corn and diced roasted peppers. Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Add frozen corn kernels and simmer for 5-10 more minutes. Remove from heat and stir in half and half.

POBLANO CORN CHOWDER

Steps:

• Cook potatoes in water until soft. In stockpot, melt butter, add onion, celery, thyme and salt. Cook until tender, about 5 minutes, add poblano pepper and cook 5 more minutes. Add corn, potatoes and water, cook 5 more minutes. Puree half of the solids, return to pan. Add Half and Half and basil. Heat on low until warm enough to serve.

ROASTED CORN POBLANO CHOWDER

Steps:

• Lightly coat peppers with olive oil and place on pan for roasting. Place pan under oven broiler for about 5 minutes until charred. Remove peppers from oven and place in paper bag; roll top of bag to trap steam. Alow peppers to sit for 10 minutes. Remove steamed peppers. Set aside to cool. Peel, remove stem and seeds, and chop. In a large, heavy soup pot, melt 2 T. butter over med-high heat. Add celery, garlic and onions and cook until translucent, about 5 minutes. Add remaining 2 T. butter till 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 heat to med-high and slowly add the vegetable stock, stirring constantly to prevent lumps. Add milk. Bring mixture to a rolling simmer and cook for 5 minutes, stirring frequently. Add the potatoes, poblanos, corn and red peppers. Adjust heat to a slow simmer and cook uncovered for 30 to 45 minutes, stirring occasionally. Season with salt and cayenne pepper; serve.