Poblano Pepper And Potato Chowder Recipes

Steps:

• 1. Broil or grill the peppers and red pepper until black and blistery: Place peppers into a ziplock and let steam for 10 mins. loosen skins; Peel peppers and remove seeds. chopp coarsely I have started to do the same with the jalapeno and its adds great flavor without all the heat. Also, I like to cook the peppers outside on grill.
• 2. Bring the chopped roasted peppers, chicken broth and next 4 ingred to a boil over med heat. Smmer 15 min or until potato is tender. Take a potato masher and mash the potoatoes as best you can in the broth.
• 3. Melt butter in a saucepan over low heat whisk in flour and cook one min. add salt, dry mustard and grd pepper until smooth.. Cook whisking while gradually adding 1/2 & 1/2. Stir white sauce and milk into both and heat 8-10 min till bubbly.
• 4. Sprinkle each serving with garnishes.

Steps:

• Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and small dice poblano chilies.
• In a heavy large pot over medium heat, cook bacon until crisp then remove to a paper towel to drain. To the rendered bacon drippings add butter, Simply Potatoes Diced Potatoes with Onion and flour. Cook for about 2 minutes then add garlic and cumin, granulated garlic and stir for about 30 seconds. Add chilies and stir until combined. Add stock ½ cup at a time and stir after each so there are no lumps. Reduce heat to medium-low; simmer 15 - 20 minutes stirring occasionally until potatoes are tender. Add cilantro and cook another 5 minutes. Remove from heat and stir in 1/3 cup cream. Season to taste with salt and pepper.
• To serve top with crispy bacon and sour cream.

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.