This Chowder is hearty, it’s smokey and it’s creamy! It’s definitely a labor of love and Instagram-worthy!
THE TASTIEST ROASTED PEPPER & CORN CHOWDER | How To Make Poblano Corn Chowder
Course: Main, SoupsCuisine: AmericanDifficulty: Medium
Servings
4
servingsPrep time
1
hour10
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 poblano peppers, roasted, peeled, and diced
1 bell pepper, roasted peeled, and diced
6 ears of corn, roasted, off the cob
4 golden potatoes, diced
2 medium onions, chopped
2 stalks of celery, chopped
2 cloves of garlic
1 cup heavy cream
4 cups chicken broth
2 tbsp butter
1 tbsp olive oil plus more for roasting the peppers
1/2 tsp coriander
1 tsp dried oregano
1 bay leaf
1/4 tsp smoked paprika
salt and pepper to taste
tortilla chips, garnish
chopped cilantro, garnish
sliced lime, garnish
reserved roasted corn, optional garnish
Directions
- Chop your onions, potatoes, celery, and garlic and set aside.
- Gather all of your peppers and corn. Rub them with oil to prepare them for roasting.
- Using your stovetop, or oven roast the peppers and corn and set aside
- Place the roasted peppers into a ziplock bag or wrap them in foil. Set aside to allow them time to sweat, making the skin easy to peel.
- Remove the corn from the cob and set aside, reserving some for garnish.
- Remove the roasted peppers from the bag or foil. Keep the remaining juice from the peppers. Remove the skin and chop the peppers.
- Add 1 tbsp of olive oil and the butter to your pot, then saute the onions, celery, and bell pepper for 5 minutes.
- Add in the garlic, spices, potatoes, chicken stock,the corn, roasted pepper and the leftover pepper juice. Mix well and simmer for 12 minutes.
- Blend the soup with a hand blender in pot or remove the soup and blend using a food processor or stand blender.
- Return the soup to the pot and add cream. Allow to cook for another 5 minutes, then remove from the heat.
- Serve the soup with tortilla strips, roasted corn, lime and cilantro.
