POBLANO CORN CHOWDER
This is a very creamy and spicy corn chowder with shrimp and poblano peppers. The lobster base is optional, but in my opinion you really need to use it if you can.
Provided by NAIVERAY
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- In a blender or food processor, puree the onion and celery; drain.
- Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.
- Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.
- Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Nutrition Facts : Calories 880.9 calories, Carbohydrate 46.4 g, Cholesterol 251.1 mg, Fat 73.3 g, Fiber 2.6 g, Protein 15.8 g, SaturatedFat 38.8 g, Sodium 930.3 mg, Sugar 13.5 g
ROASTED POBLANO CORN CHOWDER
Make and share this Roasted Poblano Corn Chowder recipe from Food.com.
Provided by Vicki Kaye
Categories < 60 Mins
Time 45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
- In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
- Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
- Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
Nutrition Facts : Calories 280.1, Fat 6.1, SaturatedFat 2.8, Cholesterol 12.4, Sodium 321.9, Carbohydrate 55.2, Fiber 7.8, Sugar 1.2, Protein 8.7
POBLANO CORN CHOWDER
This soup was created as a way to use up some surplus corn, and it was a HUGE hit with every diverse set of tastebuds in both my family and my husband's family. The spiciness can be adjusted by adding more or less chipotle and adobo sauce. If you are serving kids, try using only 1 poblano and one chipotle, with no adobe sauce. You can add a little extra red bell pepper (sweet) for color, too. My 2 1/2 year old lapped it up this way. But even my pregnant SIL, who has acid reflux and isn't eating spicy food, made a special exception for this soup when it was spicy, because it was so good. It's flexible. I hope you like it :) The secret is really making the broth with the cobs and scraping off some of the extra corn bits :) But I think it might be okay with frozen corn too, in the winter or if you are short on time. By the way, when I say chopped, I mean pretty big bite size pieces...You want some big chunks to bite into. Except the poblanos. Probably want to distribute those a bit.
Provided by Mudflower
Categories Chowders
Time 55m
Yield 15 cups, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.).
- In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes.
- Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment.
- In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
- Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
- Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate).
- Bring to a boil and simmer about 5 minutes.
- Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
- Turn off the heat. Add cream.
- Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.).
- Call everyone to dinner.
- You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
Nutrition Facts : Calories 401.1, Fat 17.4, SaturatedFat 9.8, Cholesterol 47.4, Sodium 788.1, Carbohydrate 49.4, Fiber 6.3, Sugar 5.7, Protein 17
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
POBLANO CORN CHOWDER WITH SHRIMP
This is slightly modified recipe from Bon Appetit. Their version is served in the Sundown Cafe in Atlanta. I've added more spice and seasoning, and reduced some fat. It was easy and quick to prepare on a weeknight, and the family asked for seconds - the best kind of recipe in my book.
Provided by PanNan
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion, celery and poblano pepper.
- Melt butter (or heat oil) in stock pot or Dutch oven.
- Add onion, celery and poblano chilies and saute until soft, about 6 minutes.
- Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper.
- Simmer 15 minutes to blend flavors.
- Mix 2 tbsp flour in reserved 1/4 cup chicken broth.
- Add to soup mixture, and stir.
- Add shrimp and cilantro.
- Simmer about 5 minutes longer, until shrimp are cooked, and serve.
- Pass the hot sauce.
SLOW-COOKER CORN & POBLANO CHOWDER
Bring home a bit of the Southwest with our Slow-Cooker Corn and Poblano Chowder. And not only does Slow-Cooker Corn and Poblano Chowder taste great, but it's simple to make as well. Prep, set your slow-cooker to LOW and six to seven hours later you have a great Tex-Mex experience waiting for you.
Provided by My Food and Family
Categories Home
Time 6h40m
Yield 8 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Refrigerate cooled cooked bacon until ready to use.
- Add onions, chiles and garlic to reserved drippings in skillet; cook and stir 3 to 4 min. or until onions are crisp-tender. Spoon into slow cooker sprayed with cooking spray. Stir in 3 cups broth. Add potatoes and cumin; stir.
- Whisk flour and remaining broth until blended. Gradually add to Neufchatel in medium bowl, mixing well after each addition. Add to slow cooker; stir. Cover with lid. Cook on LOW 6 to 7 hours (or HIGH 3 to 4 hours).
- Cut corn kernels off the cobs. Add to ingredients in slow cooker along with 1-1/2 cups of the shredded cheese; stir until shredded cheese is melted. Cook, covered, 5 min. or until heated through.
- Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining shredded cheese, avocados and cilantro.
Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 660 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 6 g, Protein 15 g
POBLANO CORN CHOWDER WITH CHICKEN
This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.
Provided by PaulaG
Categories Chowders
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, add the chicken breasts and 2 cups of water; bring to a boil and cook until chicken is tender; approximately 10 minutes.
- Shred the chicken reserving poaching liquid.
- Puree 2 cups of the corn kernels in a blender with the milk; set aside.
- In a soup pot, heat the olive oil; add the diced chilies, onion and garlic; sauté 4 to 5 minutes.
- Measure the poaching liquid and add enough water to make 2 cups, add to soup pot along with the chicken.
- Add remaining corn and seasonings bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in pureed corn, tomato and cheese; simmer to heat through and melt cheese, about 3 minutes.
- Ladle into servings bowls and garnish as desired.
Nutrition Facts : Calories 487.6, Fat 11.9, SaturatedFat 4, Cholesterol 54.6, Sodium 657.9, Carbohydrate 80.3, Fiber 9.4, Sugar 5, Protein 27.1
POBLANO CORN CHOWDER WITH SHRIMP
Categories Soup/Stew Milk/Cream Pepper Vegetable Lunch Shrimp Corn Hot Pepper Fall Cilantro Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course or 6 main-course servings
Number Of Ingredients 13
Steps:
- Mix 2 tablespoons butter and flour in small bowl to blend; set aside.
- Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper.
- Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro.
- Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
POBLANO CHICKEN & CORN CHOWDER
This recipe is actually based on the chicken corn chowder from Boma at Disney World's Animal Kingdom Lodge, I've tweaked it a bit and added the poblano pepper for a little more flavor. If you have any picky eaters out there, the poblano pepper can be cut into large strips so it's easily removed.
Provided by Bayoaksprincess
Categories Chowders
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook and dice the baking potatoes.
- Bring the chicken stock to a boil in a large pot.
- Drain the canned chicken and add to the pot.
- Add all other ingredients except for hot sauce, let simmer for 40 minutes.
- Add hot sauce and simmer 5 more minutes.
Nutrition Facts : Calories 660.1, Fat 42.9, SaturatedFat 23, Cholesterol 179.2, Sodium 653.6, Carbohydrate 31.5, Fiber 2.1, Sugar 2.5, Protein 38.6
More about "corn and poblano chowder recipes"
CORN-AND-POBLANO CHOWDER RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 56 minsServings 4Calories 222 per serving
- Broil poblano pepper halves, skin side up, on an aluminum foil-lined baking sheet 6 inches from heat 5 to 6 minutes or until pepper looks blistered. Fold aluminum foil over pepper to seal, and let stand 10 minutes. Peel pepper; remove and discard seeds. Coarsely chop pepper; set aside.
- Bring creamed corn and next 4 ingredients to a boil in a 3-quart saucepan over medium-high heat, stirring mixture constantly. Reduce heat to low, and simmer, stirring often, 10 minutes.
- Stir 1 1/2 cups chicken broth into mixture. Whisk in softened cream cheese and chopped poblano pepper; cook, whisking often, 5 minutes or until cream cheese melts and mixture is thoroughly heated. Whisk in additional chicken broth, if necessary, to reach desired consistency; garnish, if desired. Serve chowder immediately.
POBLANO CORN CHOWDER - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (25)Total Time 1 hr 10 minsCategory Soup, 1-potCalories 294 per serving
CORN CHOWDER CON CHILE POBLANO (VEGAN) - BROWNSUGAR&VANILLA
From brownsugarandvanilla.com
SWEET CORN AND ROASTED POBLANO CHOWDER • THE BOJON GOURMET
From bojongourmet.com
POBLANO CORN CHOWDER - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
ROASTED POBLANO CORN AND POTATO CHOWDER WITH BACON AND …
From fromachefskitchen.com
VEGAN ROASTED POBLANO CORN CHOWDER | LAST INGREDIENT
From lastingredient.com
ROASTED POBLANO CORN CHOWDER – THE TABLE OF SPICE
From thetableofspice.com
SWEET CORN & POBLANO CHOWDER RECIPE | HELLOFRESH
From hellofresh.com
ROASTED CORN AND POBLANO CHOWDER - BROWN EYED BAKER
From browneyedbaker.com
SMOKED POBLANO CORN CHOWDER - COOKS WELL WITH OTHERS
From cookswellwithothers.com
POBLANO CORN CHOWDER - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
CORN-AND-POBLANO CHOWDER - GLUTEN FREE RECIPES
From fooddiez.com
POBLANO CORN CHOWDER WITH SHRIMP RECIPE | BON APPéTIT
From bonappetit.com
ROASTED CORN AND POBLANO CHOWDER | COOK'S COUNTRY
From cookscountry.com
POBLANO CORN CHOWDER - CORN CHOWDER RECIPES
From worldrecipes.org
POBLANO CORN CHOWDER RECIPE - SPICEOLOGY
From spiceology.com
SWEET CORN & POBLANO CHILE CHOWDER - LUNACAFE
From thelunacafe.com
CREAMY ROASTED POBLANO & CORN CHOWDER - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
CORN AND POBLANO CHOWDER – MAMA, HOW DO YOU MAKE…
From mamahowdoyoumake.com
ROASTED CORN & POBLANO CHOWDER RECIPE | EATINGWELL
From eatingwell.com
ROASTED POBLANO CORN CHOWDER - EMILY BITES
From emilybites.com
CORN & POBLANO CHOWDER — SAVORY SPICE
From savoryspiceshop.com
MEXICAN CORN CHOWDER + VIDEO - KEVIN IS COOKING
From keviniscooking.com
ROASTED POBLANO CHICKEN AND CORN CHOWDER — LET'S DISH RECIPES
From letsdishrecipes.com
HOMEMADE - ROASTED POBLANO CORN CHOWDER CALORIES, CARBS
From sync.myfitnesspal.com
EASY POBLANO CORN CHOWDER - A RED SPATULA
From aredspatula.com
POTATO AND POBLANO CORN CHOWDER - RECIPE - FINECOOKING
From finecooking.com
FIRE-ROASTED POBLANO PEPPER CORN CHOWDER - COPYKAT RECIPES
From copykat.com
ROASTED POBLANO AND SWEET CORN CHOWDER - PLANTIFUL GRUB
From plantifulgrub.com
POBLANO CORN CHOWDER - PEPPERSCALE
From pepperscale.com
ROASTED POBLANO AND CORN CHOWDER ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
POBLANO CORN CHOWDER | PACKIT GOURMET
From packitgourmet.com
ROASTED POBLANO CORN CHOWDER - THE NUT-FREE VEGAN
From thenutfreevegan.net
CREAMY SWEET CORN AND ROASTED POBLANO CHOWDER - GRAVEL & DINE
From gravelanddine.com
CORN CHOWDER WITH POBLANO - CARNATION®
From verybestbaking.com
ROASTED POBLANO CORN CHOWDER - VEGWORLD MAGAZINE
From vegworldmag.com
ROASTED POBLANO, SUMMER CORN, AND POTATO CHOWDER RECIPE
From biscuitsandbooze.com
ROASTED POBLANO CORN CHOWDER - WHIP & WANDER
From whipandwander.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #soups-stews #vegetables #oven #easy #dinner-party #fall #low-fat #spring #summer #winter #chowders #broil #stove-top #dietary #low-cholesterol #seasonal #low-saturated-fat #low-calorie #inexpensive #low-in-something #corn #brunch #equipment
You'll also love