Multi Potato Poblano Chowder Recipes

Steps:

• Cook and stir bacon and onion in a large pot until tender, about 5 minutes. Add red potatoes; cook and stir until crispy, 6 to 8 minutes. Stir in diced potatoes and cook until golden brown, 3 to 5 minutes.
• Bring chicken broth to a boil in a saucepan. Add yellow potatoes and russet potatoes; cook until tender, about 10 minutes. Stir into the bacon mixture.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.
• Cook under the preheated broiler until skin has blackened and blistered, 5 to 8 minutes. Place into a bowl and tightly seal with plastic wrap. Let cool, about 15 minutes. Peel off skin and chop flesh.
• Combine chopped pepper, Alfredo sauce, Chardonnay, Parmesan cheese, and garlic in a saucepan over medium heat. Cook and stir until simmering, about 4 minutes. Pour over bacon and potato mixture. Simmer until flavors combine, about 10 minutes.

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.

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.

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.).