Here you go, folks! As promised, roasted poblano and corn chowder, the third and final (for now) recipe of my unintentional poblano series…and boy has this series been delicious!
We started with Quesadillas with Roasted Poblanos & Onion, a hot & cheesy bundle of flavor from sauteed roasted poblanos & onions. My mouth is watering just thinking about them!
Then we stuffed our enchiladas with poblanos! I mean, why not? These Roasted Poblano & Corn Enchiladas won my heart. Completely hearty & satisfying, jam-packed with all the things that make your taste buds dance.
And finally, here we are with soup!
A creamy soup filled with warm spices and tons of veggies. Perfectly paired with cornbread or tortilla chips!
Roasted Poblano & Corn Chowder; Recipe or Not (inspired by Whole Foods’ Poblano & Corn Chowder)
3 poblano peppers, roasted, peeled, and diced
1 red bell pepper, roasted, peeled, and diced
3 c. corn (about 1 lb.)
1 c. diced onion (about 1 medium or 1/2 large)
2 celery stalks, diced
2 garlic cloves, minced
1 1/2 t. ground coriander
1 1/2 t. ground cumin
1/4 c. flour
6 c. chicken or vegetable broth
2 c. milk of choice
salt & pepper to taste
The Prep: Melt a few tablespoons of butter or olive oil in a large pot over medium heat, once heated, sauté the onions and celery with a sprinkle of salt. After 3-4 minutes, add the garlic for one minute. Add the flour, coriander, and cumin stirring until all the vegetables have been coated. Pour in the vegetable broth, milk, poblanos, red pepper, and corn. Let it simmer for at least 30 minutes. Season as necessary with salt & pepper.
Note: I added the spices by taste and 1 1/2 t. of each was my estimation so I recommend tasting the soup a few times and adding more of each if necessary!