ROASTED CORN POBLANO CHOWDER

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ROASTED CORN POBLANO CHOWDER image

Categories     Soup/Stew

Yield 6 - 8 bowls

Number Of Ingredients 14

3 med. poblano peppers
Olive oil for roasting
4 T. butter, divided
1 stlk celery, sliced thin
2 lg. cloves garlic, chpd
1 med. yel. onion, chpd
1/4 c. plus 1 T. flour
6 c. veg. stock
2 c. whole milk
1.5# new potatoes, dcd
1 16 oz. pkg corn
1/2 c. rstd rd peppers, chpd
salt to taste
cayenne pepper to taste

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.

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