Poblano Corn Chowder
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
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Total Time
2 hrs 45 mins
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Servings
6 servings
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Calories
509 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
American
Poblano Corn Chowder
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What follows is how I make this recipe. If you are pressed for time, you can use boxed chicken broth, leftover shredded chicken (or get a rotisserie chicken from the market), frozen corn and canned green chiles. The result won't be as good as totally from scratch, but it'll be OK.
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Ingredients
BROTH
- 1 chicken, cut into serving pieces
- 4 ears corn
- 3 bay leaves
- 2 carrots, chopped
- 3 talks celery, chopped
- 1 onion, chopped
- 1 ounce dried mushrooms (optional)
CHOWDER
- 2 tablespoons sunflower or other oil
- 1/2 yellow onion, chopped
- 4 ounces chanterelles (optional)
- salt
- 4 cups corn kernels (from the ears if making the broth)
- 3 to 5 squash blossoms, shredded (optional)
- 2 tablespoons fresh Mexican oregano, cilantro, parsley, tarragon, or some other herb you like
- 2 cups roasted poblanos, seeded, stemmed and chopped
- 1/2 cup heavy cream
- Black pepper to taste
Instructions
BROTH
- Slice the kernels off the ears of corn. Snap the ears in half. Set aside the kernels.
- Add the ears and the remaining broth ingredients to a large pot, cover with water -- you'll want about 8 to 12 cups -- and bring to a simmer. Simmer until the chicken is tender, about 90 minutes to 2 hours.
- Remove the chicken, shred the meat and set aside, strain the broth and add salt to taste.
CHOWDER
- Heat the oil in a soup pot over medium-high heat, then cook the onions and chanterelles, if using, until the onions are soft and translucent, but not browned, about 8 minutes, stirring from time to time. Salt them as they cook.
- Add the corn kernels, the shredded chicken and the strained broth and simmer for 10 minutes.
- Now you decide how thick you want the chowder to be. I ladle out about 1/4 of the soup into a blender and puree, then return to the pot. You can do more or less than that; the more you puree, the thicker the chowder will be. I would not do more than half though.
- Add the poblanos and simmer another 10 minutes, then add the squash blossoms and the fresh herb and cook a minute or three. Turn off the heat and stir in the heavy cream and black pepper.
Notes
- Total time in this recipe reflects the from-scratch method. If you are making this from frozen or canned ingredients, the chowder can come together in about 30 minutes or so.
- 2 cups of roasted poblanos is about 4 normal ones, but their size varies. 2 cups is just a rough gauge of what you want in this soup.
- If you're using the squash blossoms, remove the green bases of the flowers, which can be bitter.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
29g
(10%)
Protein
29g
(58%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
118mg
(39%)
Sodium
353mg
(15%)
Potassium
820mg
(23%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
4223IU
(84%)
Vitamin C
48mg
(53%)
Calcium
61mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 29g | 10% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 118mg | 39% |
| Sodium | 353mg | 15% |
| Potassium | 820mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 4223IU | 84% |
| Vitamin C | 48mg | 53% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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