Roasted Corn and Poblano Chowder
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5.0
3 reviews
Excellent
Roasted Corn and Poblano Chowder
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Roasted corn and poblano chiles give this summer chowder a powerful flavor punch. It's never too warm for a good chowder!
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Ingredients
- 2 Poblano chiles stemmed, halved lengthwise, and seeded
- 1 tablespoon vegetable oil divided
- 6 ears corn kernels cut from cobs (about 5¼ cups)
- 2 teaspoons salt divided
- 1¼ teaspoons black pepper divided
- 4 slices Bacon finely chopped
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 7 cups chicken broth
- 1 pound red potatoes unpeeled, cut into ½-inch chunks
- ¼ cup half-and-half
- 2 6-inch corn tortillas, torn into 1-inch pieces
- 1 tablespoon minced fresh cilantro
- 1 tablespoon lime juice
- Queso Fresco cheese to garnish
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Instructions
- Adjust oven rack 6 inches from broiler and preheat broiler. Line a rimmed baking sheet with aluminum foil. Toss the poblanos with 1 teaspoon of the vegetable oil in a medium bowl. Arrange cut-side-down in a single column against a short side of the baking sheet.
- Toss the corn, remaining 2 teaspoons of the vegetable oil, ½ teaspoon of the salt and ½ teaspoon of the pepper in the bowl. Spread into an even layer over the rest of the baking sheet. Broil until the poblanos are mostly blackened and the corn is well-browned and tender, 10 to 15 minutes, flipping the poblanos and stirring the corn halfway through broiling.
- Place the poblanos in a bowl, cover with plastic wrap, and let sit for 5 minutes. Remove the skins and finely chopped the poblanos; set aside.
- Cook the bacon in a large Dutch oven over medium heat until crispy, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the onion and ¼ teaspoon of salt to the bacon drippings and cook until the onion is softened and beginning to brown, 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Add the chicken broth, potatoes, roasted corn and ½ teaspoon of salt to the Dutch oven and bring to a simmer, scraping up any browned bits on the bottom. Cook at a steady simmer until the potatoes are tender, 15 to 20 minutes. Remove from the heat and stir in the half-and-half.
- Transfer 2 cups of the chowder to a blender. Add the tortilla pieces and process until smooth, about 1 minute. Return the pureed chowder to the pot and stir in the chopped poblanos. Return to medium heat and bring to a simmer. Stir in the minced cilantro, lime juice, and the remaining ¾ teaspoon salt and ¾ teaspoon pepper. Serve and garnish with the bacon and crumbled quest fresco.
Notes
- Note #1: Half-and-half is commonly sold in the U.S. It is essentially a blend of whole milk and heavy cream - use this 50/50 substitution if you cannot find it where you live.
- Note #1
- Note #2: I couldn't bring myself to cook just 4 slices of bacon on a Sunday morning, so I made a big batch in the oven (how I normally cook bacon) and poured off the drippings. I approximated about 2 tablespoons of drippings for 4 slices of bacon, if you want to do the same and go straight to the onion.
- Note #2
- Nutritional values are based on one serving
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
38g
(13%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
13mg
(4%)
Sodium
1713mg
(71%)
Potassium
960mg
(27%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
350IU
(7%)
Vitamin C
66.1mg
(73%)
Calcium
55mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 1713mg | 71% |
| Potassium | 960mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 66.1mg | 73% |
| Calcium | 55mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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