What’s for Lunch? Poblano and Corn Chowder!

Poblano peppers are usually used in sauces, salsas, and soups.  These Mexican peppers are a cousin to the green bell pepper, but Poblano peppers are stronger.  When they are roasted, and combined with sweet corn, you have a lovely chowder that is good for cool or warm weather.

These usually mild peppers can also be quite spicy.  If you do not want to heat, be sure and remove the seeds and veins of the peppers, as that’s where the heat is found.

Roasted Poblano And Corn Chowder

Ingredients

• 3 or 4 poblano peppers, washed, halved and seeded
• 1 red bell pepper, washed, halved and seeded
  
• 3 Tbsp olive oil
• 1 onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, diced
• 1 tsp cumin
• 1/2 tsp oregano
• salt and pepper
• 3 Tbsp all-purpose flour
• 6 cups chicken (or vegetable) broth
• 1 1/2 pounds red-skinned potatoes, scrubbed, unpeeled, diced into small cubes
• 1 20oz can of creamed corn
• 2 cups frozen corn kernels
• 1/2 cup half & half

Directions

Broil pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat for 7-8 minutes or until pepper looks blistered.  Peel blistered skin from peppers and dice.  (Poblano peppers have a waxy surface that you remove after you roast the peppers.)

Heat oil in large soup pot over medium heat. Add onions and celery. Season with cumin, oregano, salt and pepper and saute until onions are translucent, 5-7 minutes. Add garlic and saute for another minute or two. Sprinkle flour over all and stir to combine. Cook, stirring frequently, for 2-3 minutes.

Slowly add broth to pot. Increase the heat a bit and bring to a boil. Season with more salt (1/2-1 tsp) and add potatoes, creamed corn and diced roasted peppers. Reduce heat and simmer for 15-20 minutes, or until potatoes are almost fork tender. Add frozen corn kernels and simmer for 5-10 more minutes. Remove from heat and stir in half & half.

This recipe makes a lot of chowder.  You can freeze leftovers for lunches, snacks, or to serve with a salad for dinners.  You can also halve the recipe for a small quantity.

Poblano peppers can be used in a great many foods (one vegetarian dish we’ll explore next week).   Are you a poblano pepper fan?  If so, please leave suggestions for pepper use in comments below.

[Images by Billie Hara.  Used under Creative Commons.]