- 3 potatoes, peeled and cut into small cubes, or more to taste
- 4 poblano peppers, halved and seeded, or more to taste
- 2 tablespoons olive oil, divided
- 3 ears fresh corn, shucked, or more to taste
- salt to taste
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 (14.75 ounce) can creamed corn
- 1 (14.5 ounce) can chicken broth
- 1/4 cup finely chopped cilantro
- 1 teaspoon ground cumin
- 1 cup milk
- Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
- Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
- Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
- Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
- Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
- Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.
04/24/2018
recipepes.com
Roasted Poblano Corn Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
