Poblano & Corn Chowder

 

I often refer to this time of year as Soup Season and the recipe I have for you today is another of my favorites. I’m not really sure where I found it originally since it was scribbled on a piece of notebook paper stuck into my recipe binder.

I love the rich creaminess of this and it is really filling and so comforting on a cold day. It also has just the right amount of spice not too much and certainly not bland.

This recipe is vegetarian but I think even my fellow meat eaters will enjoy it as much as I do.

Poblano peppers find their way into a lot of my recipes I love the flavor and they are easy to find in most grocery stores. They have a bit of heat but not too much, although like a lot of “hot” peppers they do vary from one to the next. If you really want the chowder mild you could use a green bell pepper and I am sure the chowder will still be good. But to really taste it as designed go for the poblano.

We start by sauteing the pepper and the white portion of the green onions in some butter. Add just a pinch of salt and pepper to this so that the flavor can cook into the veggies and also the salt helps the veggies to cook more evenly (at least in my opinion it does) The fact that the peppers cook for as long as they do is one of the reasons the spice level is not too high.

 

 

Once the pepper and onions are softened add the flour to coat the veggies and cook for about 1 minute. This allows the flour to loose the “raw” flour taste and also helps it to stick to the veggies so that you are less apt to get lumps when you add the liquid.

 

 

Now add the liquid ingredients slowly while stirring. Adding them slowly, constantly stirring as the liquids are added in addition to the last step of letting the flour adhere to the veggies is what is going help you to not get lumps in the liquid.

 

 

 

 

 

Add the cubed potatoes and the Old Bay seasoning, bring to a boil then simmer for about 1 hour. This not only gets everything cooked but allows the flavors to really come together. Be sure to stir from time to time as it simmers.

 

 

Once your chowder has simmered for the hour use a potato masher or a fork to mash the potatoes as much as you would like. I like to get mine about half mashed. The consistency of your final bowl of soup is up to you. I prefer to have a few lumps of potato and I definitely don’t want to loose the chinks of pepper.

Now add the corn, cheese and cream cheese and stir to combine. Allow to cook until the corn is heated and the cheeses melt. The combination of the cheeses really makes this a creamy, comforting soup.

Taste and season as needed with more salt and pepper. Depending on the veggie broth you used you may need more salt or not.

This makes two really nice sized bowls of chowder. Sprinkle the green parts of the green onions on top, add a dollop of sour cream, and give the bowls a final sprinkle of Old Bay Seasoning and serve.

You can find a downloadable/printable version of this recipe here.

Poblano & Corn Chowder

1 poblano pepper, seeded and diced

2 green onions, sliced (keep the white part and green part separate)

2 Tablespoons butter

Salt and pepper

1 Tablespoon flour

¾ cup milk

2 cups vegetable broth

2 ½ cups diced, peeled potatoes

1 teaspoon Old Bay seasoning

1 ½ cups frozen corn

¼ cup shredded cheddar or Monterey Jack cheese (or Mexican blend)

2 Tablespoons cream cheese, softened

2 Tablespoons sour cream

In a medium saucepan melt butter then add the diced poblano pepper and the sliced white portion of the green onions season with salt and pepper. Cook stirring for about 5 minutes until softened.

Add the flour and stir for about 1 minute.

Slowly add the milk and stock stirring to avoid lumps.

Add the potatoes and the Old Bay seasoning. Bring to a boil and simmer partially covered for 20 minutes or until the potatoes cook through, stirring occasionally.

Remove from heat and use a potato masher or a fork and mash the potatoes to desired consistency.

Return pan to the stove and on low heat add corn, cheese and cream cheese. Stir to combine and melt the cheeses and heat through.

Taste and season with more salt and pepper if needed.

Divide between 2 bowls and garnish with the sour cream and the green parts of the green onions. (I like to sprinkle on a bit more of the Old Bay seasoning too)

Makes 2 generous sized bowls of soup.