Poblano Corn Chowder
User Reviews
5
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Prep Time
2 hrs
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Cook Time
45 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
Description
This Poblano Corn Chowder recipe begins by making a flavorful broth from chicken pieces, corn ears, bay leaves, carrots, celery, onion, and optionally dried mushrooms. The broth simmers for 90 minutes to 2 hours, extracting depth and richness. The chicken is shredded and the broth strained before continuing.
In the chowder phase, sunflower oil sautés onions and optional chanterelle mushrooms until translucent. Fresh corn kernels, shredded chicken, and strained broth are added and simmered briefly. Roasted, chopped poblano peppers contribute a mild heat and smoky flavor characteristic of the chowder. Optional shredded squash blossoms add delicate texture. Fresh herbs including cilantro, parsley, tarragon, and Mexican oregano build layers of brightness and complexity.
The chowder's thickness is adjustable by pureeing a portion of the soup and returning it to the pot, creating a creamy yet hearty texture. The inclusion of poblano peppers and herbs offers a unique flavor profile compared to typical corn chowders. This dish can be served warm as a filling, comforting meal.
Note: When making from frozen or canned ingredients, the cooking time is reduced to about 30 minutes. Removing the green bases from fresh squash blossoms is recommended to avoid bitterness.
Ingredients
BROTH
- 1 chicken cut into serving pieces
- 4 ears corn
- 3 bay leaf
- 2 carrot chopped
- 3 talks celery chopped
- 1 onion chopped
- 1 ounce dried mushrooms (optional)
CHOWDER
- 2 tablespoons sunflower oil or other oil
- 1/2 yellow onion chopped
- 4 ounces chanterelle mushrooms optional
- salt
- 4 cups corn kernels (from the ears if making the broth)
- 3 to 5 squash blossoms optional, shredded
- 2 tablespoons Mexican oregano or some other herb you like, fresh
- 2 tablespoons cilantro
- 2 tablespoons parsley
- 2 tablespoons tarragon
- 2 cups poblano peppers seeded, stemmed and chopped, roasted
- 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
- Using frozen or canned ingredients reduces cooking time to approximately 30 minutes.
- Two cups of roasted poblanos equal about four average-size peppers; adjust quantity based on size and heat preference.
- Remove green bases from squash blossoms to prevent bitterness when using them.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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