STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
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
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
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
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
More about "roasted poblano and corn chowder recipes"
ROASTED CORN AND POBLANO CHOWDER - BROWN EYED BAKER
From browneyedbaker.com
HEARTY ROASTED POBLANO CORN CHOWDER - TASTY KITCHEN
From tastykitchen.com
ROASTED CORN AND POBLANO CHOWDER | COOKING MAMAS
From cookingmamas.com
ROASTED POBLANO CRAB CHOWDER - THIS GAL COOKS
From thisgalcooks.com
VEGAN ROASTED POBLANO CORN CHOWDER - MAKING …
From makingthymeforhealth.com
ROASTED POBLANO AND CORN CHOWDER - DAD WHATS 4 …
From dadwhats4dinner.com
POTATO AND POBLANO CORN CHOWDER - RECIPE
From finecooking.com
ROASTED POBLANO, SUMMER CORN, AND POTATO CHOWDER …
From biscuitsandbooze.com
ROASTED POBLANO CORN CHOWDER - EMILY BITES
From emilybites.com
ROASTED POBLANO CORN CHOWDER - WHIP & WANDER
From whipandwander.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Soups & StewsCalories 300 per serving
- You’ll want to roast your peppers first before doing anything else. In the cold fall and winter months, I prefer to roast the peppers under my oven broiler because it’s mostly hands-off and I can prep the rest of the ingredients while the peppers are roasting/broiling (for other methods, see the post text above). Add your peppers to a parchment-lined baking sheet and place under the broiler on high (For most home ovens this is about 500-550 degrees F / 260-290 degrees C). Depending on the size of the peppers this usually takes between 15-20 minutes, flipping once with a pair of tongs.
- When the peppers have blistered and blackened slightly and the skin is pulling away from the flesh, remove them from the oven and immediately place them in a heatproof bowl with a tight-fitting lid or a food-safe, sealed baggie (that won’t melt) for 5-10 minutes. This allows the pepper to steam a bit, which makes removing the skins so much easier.
- Once they are finished steaming, allow the peppers to cool until they can be comfortably handled. At this point, you should be able to easily peel the skin off, pull the stem out, and remove the seeds. You can also run the peppers under a bit of water in the sink, which helps cool the peppers, remove the skins, and helps wash away the pepper seeds really easily as well.
ROASTED POBLANO CHICKEN AND CORN CHOWDER - LET'S DISH RECIPES
From letsdishrecipes.com
4.5/5 (33)Estimated Reading Time 3 minsServings 1
- Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
- Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
ROASTED POBLANO AND CORN CHOWDER ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
Estimated Reading Time 4 mins
ROASTED POBLANO CORN CHOWDER - FOOD NEWS
From foodnewsnews.com
CREAMY ROASTED POBLANO & SWEET CORN CHOWDER - YUMUNIVERSE
From yumuniverse.com
ROASTED POBLANO CORN CHOWDER {A MEATLESS MONDAY RECIPE
From themountainkitchen.com
ROASTED POBLANO CORN CHOWDER RECIPE - THE PIONEER WOMAN …
From tpwrecipes.com
CORN-AND-POBLANO CHOWDER RECIPE | MYRECIPES
From myrecipes.com
SWEET CORN AND ROASTED POBLANO CHOWDER - THE BOJON GOURMET
From bojongourmet.com
ROASTED POBLANO, SWEET CORN AND POTATO STOUP - IOWA GIRL EATS
From iowagirleats.com
CREAMY SWEET CORN AND ROASTED POBLANO CHOWDER – GRAVEL & DINE
From gravelanddine.com
ROASTED POBLANO CORN CHOWDER - BISCUITS & BURLAP
From biscuitsandburlap.com
ROASTED POBLANO CORN CHOWDER – THE TABLE OF SPICE
From thetableofspice.com
CREAMY ROASTED POBLANO & CORN CHOWDER - THE KITCHEN PREP BLOG
From thekitchenprepblog.com
VEGAN ROASTED POBLANO-CORN CHOWDER | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
SHRIMP CORN CHOWDER - THE COOKIE ROOKIE®
From thecookierookie.com
ROASTED POBLANO AND CORN CHOWDER — BENOIT GREENHOUSES
From benoitgreenhouses.com
ROASTED POBLANO AND SWEET CORN CHOWDER - PLANTIFUL GRUB
From plantifulgrub.com
ROASTED POBLANO CORN AND POTATO CHOWDER WITH BACON AND …
From fromachefskitchen.com
CORN-AND-POBLANO CHOWDER RECIPE - FOOD NEWS
From foodnewsnews.cc
FIRE-ROASTED POBLANO PEPPER CORN CHOWDER - COPYKAT RECIPES
From copykat.com
ROASTED POBLANO AND CHARRED CORN GUACAMOLE - THE CHUNKY CHEF
From thechunkychef.com
POBLANO CORN CHOWDER - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
ROASTED POBLANO AND CORN CHOWDER RECIPE - FOODREFERENCE.COM
From foodreference.com
ROASTED POBLANO CORN CHOWDER | PUNCHFORK
From punchfork.com
ROASTED POBLANO CORN CHOWDER - VEGWORLD MAGAZINE
From vegworldmag.com
EASY QUINOA-CORN CHOWDER : RECIPES - REDDIT.COM
From reddit.com
ROASTED POBLANO CORN CHOWDER WITH BACON & GOUDA
From lapanzanella.com
VEGAN ROASTED POBLANO CORN CHOWDER | LAST INGREDIENT
From lastingredient.com
POBLANO CORN CHOWDER RECIPE - SPICEOLOGY
From spiceology.com
ROASTED POBLANO CORN CHOWDER - THE NUT-FREE VEGAN
From thenutfreevegan.net
EASY POBLANO CORN CHOWDER - A RED SPATULA
From aredspatula.com
ROASTED CORN AND POBLANO CHOWDER | COOK'S COUNTRY
From cookscountry.com
You'll also love