Roasted Poblano, Summer Corn, & Potato Chowder Recipe is a creamy, comforting, hearty summer soup that highlights the summer's best produce.  Vegetarian | Soup | One Pot | Summer Chowder | Corn Chowder
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Roasted Poblano, Summer Corn, and Potato Chowder Recipe

Roasted Poblano, Summer Corn, and Potato Chowder is a creamy, comforting, hearty summer soup that highlights some of the summer's best produce.  Bonus: it doesn't take long to prepare, and you can eat on it all week!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Soup
Cuisine: American, Vegetarian
Servings: 8 People

Ingredients

  • 2-3 Tablespoons Olive Oil For sauteeing
  • 1 Large Poblano Pepper May sub jalapenos (2) for more heat, or a green bell pepper if you can't find poblanos.
  • 1 Large Red Bell Pepper, Diced
  • 1 Large Onion, Sliced
  • 2 Ears Summer Corn Or About 11/2 to 2 Cups Frozen
  • 6 Medium New Potatoes, washed, peeled or unpeeled if your prefer), and sliced
  • 1 Carton Vegetable Broth
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/4 Teaspoon White Pepper
  • 2 Small to Medium Garlic Cloves, peeled and minced
  • 2-3 Tablespoons All Purpose Flour
  • 1 Cup Whole Milk, Half and Half, or Cream

Instructions

  • Preheat oven to 375 degrees.
  • Wrap two ears of corn in tin foil and place 1 tablespoon of butter in each foil packet.
  • Place two ears of corn and your poblano pepper on a foil lined roasting pan, and place in oven for 20-25 minutes.  Set aside.
  • In a medium stock pot, on medium heat, saute sliced onion in olive oil.  Once the onions begin to slightly brown, add the red bell pepper.
  • Sprinkle onions and red bell pepper with salt.  Add remaining other spices (pepper, white pepper).
  • Add in the garlic, and saute for one minute to release the flavor.
  • Once your vegetables are soft, slowly sprinkle in 1 tablespoon of flour, stirring to combine the flour with the olive oil.
  • Continue until all your flour has been added.  Then slowly begin drizzling in the vegetable broth, about a half cup at a time, and stirring.  If the remaining veggie broth isn't enough to cover all of the potatoes, add a cup of water, or additional stock so that all your vegetables are covered.
  • Once all the vegetable broth has been added, add in your potatoes, and bring the pot to a boil.
  • Once the pot boils, back the heat down so that your pot is at a rolling boil (in other words, don't let it boil over).
  • Let the pot boil for 10-12 minutes, or until your potatoes are soft, but not mush.  While your potatoes are boiling, take a knife and slice the corn off the cooled ears into a bowl.  
  • Cut the top of the poblano off, and remove the seeds.  Then dice the poblano and add it to the corn in the bowl.
  • Once your potatoes are done, reduce the heat to low, and add in the corn and poblano.  Simmer together on very low heat for five minutes.
  • Add 1 cup of milk, half and half, or cream.  I use organic half and half myself.  
  • Ladle into bowls, top with cheese and chives, and serve.