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!
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.