Nov 12, 2012

Poblano Corn Chowder Recipe

It's getting cold outside and that means it is time for soup and tonight it's Poblano Corn Chowder. Growing up I never had soup that didn't come in a can. Guess who didn't like soup? I never got the fascination with soup and then I grew up and married a man who loves soup. In recent years, I've stepped out of my comfort zone and I started making soup in the winter, as it turns out I like homemade soup, it's the canned stuff that stinks. And this weekend for our date night, I made a new soup that was just too good not to share right away-Poblano Corn Chowder.

Now I make different chowders from time to time. Last year I spent two months perfecting my Shrimp Corn Chowder recipe. I learned from that experience and I was able to make the Poblano Corn Chowder perfectly on the first time. What I liked about it the most is that it doesn't remind me of anything else. It's so unique in it's taste and the heat is just right, not spicy but good heat that warms you up.

Poblano Corn Chowder Recipe-makes 12 cups
4 cups frozen corn
6 cups of vegetable stock
2 T oil
4 cloves minced garlic
1/2 cup diced onion
4 poblano chilies, seeded and chopped
2 chipotle chile in adobo sauce minced
2 bay leaves
6 medium russet potatoes, peeled and cut into 1 inch cubes
2 cups jack cheese, grated
1/2 cup half and half
1/2 cup roughly chopped cilantro
salt to taste (about a teaspoon)

1. Heat oil in soup pot over medium heat. Add onion, garlic, and poblano chilies and sweat for 5 minutes.

2. Add chipolte chilies, bay leaves, and salt and stir to coat the vegetables.
3. Add corn, vegetable stock, and potatoes and bring the mixture to a boil. Reduce the heat to low, partially cover, and simmer for 30 minutes.
4. Add cheese and cream and stir until the cheese melts.

5. Remove bay leaves.
6. Use an immersion blender to puree about 1/4 of the chowder. You can use a blender if you do not own an immersion blender. Also get an immersion blender if you do not have one asap!

The immersion blender is my form of power tools

7. Remove from heat and ladle the soup into bowls. Top with chopped cilantro and serve.

This was such a hit that Brett ate 3 bowls and then we both had some leftovers for lunch on Sunday. I hope you'll try this and like it as much as we did.

1 comment:

  1. We never had soup if it wasn't from a can either! I still have a soft spot for canned soup, but the homemade kind is a lot better. :) And I agree, everyone needs an immersion blender!


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