Poblano and Corn Chowder

Poblano and Corn Chowder

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

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

Gas Stove
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.

Dry Grill
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.

Oven Method
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.


Cilantro Lime Shrimp with Cheesy Poblano Grits

Cilantro Lime Shrimp with Cheesy Poblano Grits

I made this for dinner last night. It was easy and very flavorful.

Cilantro Lime Shrimp with Cheesy Poblano Grits 2

Despite having been in South Carolina for 5 years, I’m still not completely gaga for grits. They taste boring. The addition of cheese and roasted poblanos definitely make grits more exciting for the taste buds.

Cilantro Lime Shrimp with Cheesy Poblano Grits 3

Cilantro Lime Shrimp with Cheesy Poblano Grits
Makes 4 servings

For the grits:
2 poblanos chiles/peppers
2 cups water
1 1/2 cups milk
3/4 teaspoon salt (or to taste)
2 tablespoons butter
3/4 cup grits (not the quick cooking kind)
4 ounces Monterrey jack (or pepper jack) cheese, shredded

For the shrimp:
1 pound shrimp, shelled and deveined
2 tablespoons butter
3 cloves garlic
1/4 cup fresh cilantro, chopped
juice of 1 lime

To roast the poblano chiles:
Preheat broiler to high. Place the poblano chiles on a baking sheet and broil, turning every 5 minutes until each side is blackened and charred. Alternatively, if you have a gas stove, you can char the peppers over a flame, using tongs to turn them. Place the roasted poblanos in a large bowl and cover with foil. Let stand 15 minutes. Peel the skin off the chiles, cut in half lengthwise, discard seeds and membranes, and chop.

For the grits:
Bring the water, milk, salt, and butter to a boil. Gradually whisk in the grits. Reduce heat to low and cook, covered, stirring often, for 15 – 20 minutes, or until desired consistency. Stir in the chopped roasted poblanos and shredded cheese and take off the heat.

For the shrimp:
Melt the butter in a skillet over medium-high heat. Add the shrimp and cook 2 – 3 minutes, or until no longer pink. Add the garlic and cook another minute, or until the shrimp are completely cooked through. Add the cilantro and lime juice and serve over the grits.


Roasted Poblano Sauce

Roasted Poblano Sauce
This sauce is wonderful! It goes well on a variety of foods including grilled chicken, eggs, burritos, or chimichangas. I like it on potatoes too. You can substitute any kind of green chile in this recipe, but I especially like using poblanos. Poblanos have a pretty wide variance in heat level. I like the really hot ones. : ) This sauce freezes well.

Roasted Poblano Sauce

3 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted poblano chiles (see instructions below)
2 cups of vegetable (or chicken) stock
1 teaspoon salt
1 teaspoon ground coriander

In a heavy saucepan, warm the oil over medium heat.  Add the onion and sauté until well softened, about 5 minutes.  Stir in the garlic and sauté for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes.  Mix in the poblano chile.  Pour in the stock and add the seasonings.  Bring the mixture to a boil.  Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable.

The sauce keeps refrigerated, for about 5 days and freezes well.

Adapted from a recipe for Green Chile Sauce in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

To roast poblano chiles:
Preheat broiler to high. Place poblano chiles on a baking sheet and broil, turning every 5 miutes until each side is blackened and charred. Place in a large bowl and cover with foil. Let stand 15 minutes. Peel chiles, cut in half lengthwise, discard seeds and membranes, and coarsely chop. Use immediately or freeze for later use.

Roasted Poblano Sauce  (640x516)