Roasted poblano pepper corn chowder.
I love a good corn chowder. This recipe is an old favorite of my family. Super healthy & packed with flavor. I personally can’t wait to make this with fresh corn, when it’s in season. The roasted poblanos add a depth to this chowder that’s quite unexpected but so welcome. Can’t wait for you to try this recipe.
5 poblano peppers, halved & seeded
6 smaller red potatoes, peeled & quartered
2 tablespoons of olive oil
1 yellow onion, diced
2 stalks of celery, finely chopped
1 red pepper, seeded & chopped
3 cups of yellow sweet corn (I used frozen)
1 teaspoon of salt
1 teaspoon ground cumin
3 cups of vegetable or chicken stock
1 cup of milk (I used 2%)
1/2 teaspoon of freshly ground pepper
Cilantro for garnishing
Over a hot grill, place your peppers skin side down and grill for 7-9 minutes or until nicely blackened. Remove and place on a plate and cover with plastic wrap. Set aside.
In your Dutch oven, place the potatoes with enough water to cover, and cook for 20 minutes or until fork tender. Drain and mash the potatoes with a fork – then set aside.
In your Dutch oven, heat the olive oil and add the onion, celery, bell pepper and cook until softened. Season with the salt, pepper and cumin.
Once the poblanos have cooled, remove the charred skin with with your fingers. It should easily peel off. Then chop the peppers into bite-sized pieces.
Add the potatoes and peppers to the Dutch oven. Then add the corn, stock and milk and simmer for 45-60 minutes. The potato will help thicken the chowder up. Ladle into bowls when you’re ready and top with some fresh cilantro.
— Knead to Cook