ROASTED POBLANO CORN CHOWDER

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Roasted Poblano Corn Chowder image

This spicy corn chowder is perfect on a chilly day! Serve garnished with sour cream and shredded cheese.

Provided by SMercer

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h40m

Yield 4

Number Of Ingredients 12

3 potatoes, peeled and cut into small cubes, or more to taste
4 poblano peppers, halved and seeded, or more to taste
2 tablespoons olive oil, divided
3 ears fresh corn, shucked, or more to taste
salt to taste
½ onion, chopped
2 cloves garlic, minced
1 (14.75 ounce) can creamed corn
1 (14.5 ounce) can chicken broth
¼ cup finely chopped cilantro
1 teaspoon ground cumin
1 cup milk

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.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 70.8 g, Cholesterol 7.1 mg, Fat 10.1 g, Fiber 10.1 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 827.5 mg, Sugar 13 g

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