Poblano and Corn ChowderPosted: August 31, 2015
I got some wonderful poblano peppers in some of my CSA boxes this past spring. I roasted, skinned, seeded, and chopped them and then froze them in 1 cup portions. I used one of the portions to make this wonderfully rich soup.
Poblano and Corn Chowder
5 large poblanos, roasted, skinned, seeded, and chopped (about 1 cup)*
2 tablespoons butter
1 large onion, diced
1 clove garlic, minced
1/2 teaspoon ground cumin
2 medium Russet potatoes, peeled and diced
6 cups vegetable broth
2 cups frozen (or fresh) corn
1/2 cup half and half
salt and pepper, to taste
Heat the butter in a large soup pot over medium heat. Add the onion and sauté until softened. Add the garlic and ground cumin and sauté one minute more. Add the potatoes and vegetable broth. Raise the heat to medium-high and bring the soup to a boil. Cook for 15 minutes, or until the potatoes are tender. Add the roasted poblano peppers, corn, and half and half and heat through, about 5 minutes. Season to taste with salt and pepper and serve.
*How To Roast Fresh Chile Peppers
This method works well for roasting a small quantity of chile peppers. Use a long handled cooking fork with a handle made with a non heat-conducting material. Pierce the pepper with the fork and hold the pepper over a gas flame (or grill flame), about 4″ from the heat source. Or use tongs. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted.
For a larger quantity of chiles you can use a stove-top grill that fits over a gas or electric burner. Sit the chiles on top and turn occasionally to allow even charring.
Preheat your oven to 450°F. Spread the peppers evenly on a cookie sheet, in a single layer. Roast the peppers on the top oven rack for about 4-5 minutes until he skins blister. Watch carefully so they do not burn.
Clean and Peel
Place the roasted peppers in a plastic or paper bag and seal the bag – or – in a large bowl and cover with foil or plastic wrap. Allow the chile peppers to sweat in the bag or bowl for about 10 to 15 minutes. When you remove them from the bag or bowl they will be easy to peel. Do not peel them under running water. Peel the chile, remove and discard the skin, seeds, and the veins.