Creamy Poblano & Corn Chowder
Creamy Poblano & Corn Chowder! The heat from roasted poblano peppers is balanced by a creamy base and sweet corn kernels. A wonderfully warming dish!
Servings: 4 servings
Ingredients
- 2 poblano peppers roasted, skinned & seeded, and chopped
- 1 tablespoon butter
- 2 tablespoons olive oil
- ½ a medium white onion diced
- ½ teaspoon sea salt
- 2½ tablespoons flour
- 1½ cups milk heated in microwave for about 1 minute
- 1 cup low sodium chicken broth
- 2 ears of corn kernels removed
- ½ cup half and half or heavy cream
Instructions
Roast Poblano Peppers
- Set oven to broil (500 degrees). Place peppers directly on oven rack on second setting from the heating elements. Broil for 5-8 minutes, watching for skin to blister. Flip peppers and broil other side for about 4-6 minutes. Remove from oven and place in a bowl covered with plastic wrap & set aside for about 8 minutes.
- Peel skins from peppers, pull out stem and seeds, and discard. Chop into small pieces.
For Chowder
- Heat butter and olive oil in a medium pot over medium-high heat. Add onion and sprinkle with sea salt. Sauté until softened and translucent.
- Stir in chopped poblanos and flour, making sure vegetables are well coated. Cook for about 2 minutes until vegetables and flour form a thick paste.
- Slowly whisk in warm milk, making sure there are no lumps of flour. Whisk in chicken broth. Bring to a simmer, and cook for about 3-4 minutes or until slightly thickened.
- Ladle half of soup into a blender (more if you like smoother soup), and blend until mostly smooth. Return blended soup to pot.
- Mix in fresh corn kernels and half and half. Bring to a simmer until corn is heated through.