Roasted Corn & Poblano Chowder Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F. Place the corn and poblano peppers on a baking sheet and roast for 15-20 minutes, or until the corn is golden brown and the peppers are charred.
• STEP 2.Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once cooled, remove the skin, seeds, and stems from the peppers and chop them into small pieces.
• STEP 3.In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until the onions are translucent and fragrant, about 5 minutes.
• STEP 4.Add the potatoes, roasted corn, chopped poblano peppers, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
• STEP 5.Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the chowder while still leaving some texture. If using a regular blender, be sure to blend in batches and vent the lid to prevent hot soup from splattering.
• STEP 6.Return the blended soup to the pot and stir in the cream. Cook for an additional 5 minutes, or until heated through. Taste and adjust the seasoning if needed.
• STEP 7.Serve the Roasted Corn & Poblano Chowder hot, garnished with fresh cilantro. It pairs well with crusty bread or a side salad.

Cooking Tips

• To easily remove the skin from the roasted poblano peppers, place them in a plastic bag after roasting and let them steam. The steam will help loosen the skin, making it easier to peel off.
• For a spicier chowder, leave some of the seeds in the poblano peppers. If you prefer a milder flavor, remove all the seeds and membranes.
• If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be sure to blend in batches and vent the lid to prevent hot soup from splattering.

Storage and Serving

• Leftover Roasted Corn & Poblano Chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally. Add a splash of vegetable broth or cream if needed to thin out the soup.
• Serve the reheated chowder hot, garnished with fresh cilantro.