poblano corn chowder

Mexican corn chowder combines charred corn, green chiles and potatoes in a spicy, creamy broth. Make this recipe in just under an hour!

Mexican Corn Chowder + Video

sweet corn ((or 4 cups frozen))

tbsp butter

onion

celery

poblano chiles (seeded and diced)

garlic (minced)

salt

oregano

bay leaf

lb yellow potatoes

milk

heavy cream

tbsp ancho chile powder ((or chile powder of choice))

cilantro (chopped)

Mexican crema

cotija cheese (crumbled)

Limes

On a medium hot grill or hot grill pan, char the corn all over, 12-15 minutes. Set aside until cool enough to handle.

Turn a small dipping sauce bowl over and place in the bottom center of a large bowl. Position each ear of corn lengthwise on the small bowl and slice the corn kernels off each cob, scraping the cob with the knife to extract any juices. Repeat with all ears of corn.

Cut 3-4 bare corn cobs in half, discarding the rest. Set the corn kernels and cobs aside.

In a Dutch oven or soup pot over medium heat, melt the butter. Add the onion, celery, poblano, garlic, salt, oregano, and bay leaf. Cover and sweat the vegetables, stirring occasionally, until the onion softens, about 6 minutes.

Remove lid. Add the corn kernels and cobs, potatoes, milk, cream and ancho powder (or chile powder of choice). Bring to a boil, cover, and lower the heat to simmer. Cook, stirring occasionally, about 25 minutes. Test potatoes with fork to be they are tender yet cooked. Carefully remove and discard the cobs and bay leaf.

Transfer 2 cups of the soup to a blender and purée until smooth. Be careful and leave gap in lid to let steam out and cover with towel.

Stir the thick puréed soup back into the pot of remaining soup to thicken. Season with salt and the ancho chile powder to taste.

Divide into soup bowls and garnish with the cilantro, Mexican crema, cotija cheese crumbles and additional ancho chile powder. Serve with lime wedges.

https://content.jwplatform.com/videos/lQwgbuJ2.mp4

Mexican Corn Chowder

Heart-warming Poblano Corn Chowder is creamy, vegan and full of summertime flavor. Corn, potatoes, and poblano peppers with Mexican spices, in a creamy vegan base. Easy to make and deliciously addicting.

Poblano Corn Chowder

olive oil

onion, diced

red bell pepper

poblano peppers, diced

garlic cloves, rough chopped

potatoes, diced- yukon, baby, red, or peeled

veggie broth

black pepper

½ teaspoon cumin

coriander

corn (divided)

milk (regular, soy, almond, oat) I used soy milk

In a large pot or dutch oven, heat oil over medium high heat. Saute onion, 3-4 minutes until fragrant. Lower heat to medium, add bell pepper, poblano peppers and garlic, saute 4-5 minutes until fragrant. Add potatoes and broth and salt, pepper, cumin, coriander, oregano and bay leaf.  You should have just enough liquid to cover potatoes- if not, add a little more. Cover and bring to a gentle simmer, until potatoes are tender, about 10-15 minutes.

Place half of the corn in a blender with the milk. Blend until silky smooth. Pour this into the soup pot, along with the remaining half of corn.

Taste and adjust the salt to taste. Add a squeeze of lime, if needed.

Serve with lime wedges and cilantro, and a dollop of sour cream for extra richness if you like.

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Mexican Corn Chowder + Video

Poblano Corn Chowder

Top 2 poblano corn chowder recipes from across the web

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Mexican Corn Chowder + Video

Poblano Corn Chowder

The most viewed poblano corn chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine