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Roasted Poblano and Corn Chowder
A rich and creamy chowder made with roasted poblano peppers, baby gold potatoes, carrots, celery, and corn.
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 3 poblano peppers
- 2 TBSP olive oil
- 1 white onion, chopped
- 1 rib of celery, chopped
- 1 medium carrot, chopped
- 2 medium garlic cloves, minced
- 2 TBSP all-purpose flour
- 1 tsp ground cumin
- salt & freshly ground black pepper
- 3 cups water
- 1 cup heavy cream
- 1 pound baby gold potatoes, chopped
- 1 cup corn kernels
Directions
- Preheat the oven to 400°F.
- Spread the poblano peppers out on a baking sheet and roast in the oven for 15 minutes then flip and roast about 15 more minutes or until the peppers have a nice char.
- Take the poblano peppers out of the oven and place them in a large bowl then cover the bowl and let sit for about 10 minutes to allow the skins to soften a bit.
- Peel the skins off the poblano peppers and discard the skin then discard the stems and seeds. Chop the poblano peppers into small pieces and set aside.
- Heat the oil in a dutch oven or large pot over medium heat.
- Add the onion, celery, carrot, and garlic to the pot and cook, stirring often, until the vegetables soften, about 10 minutes.
- Stir in the flour, cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
- Stir in the water and potatoes then increase the heat to medium-high and bring to a boil.
- Reduce the heat to medium-low and simmer the soup, stirring occasionally, for about 10 minutes.
- Stir in the heavy cream and continue to cook, stirring often, until the potatoes are tender, about 15 more minutes.
- Stir in the corn and roasted poblano then cook until heated through.
- Season the soup with additional salt & pepper to taste.
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