Creamy Sweet Corn and Roasted Poblano Chowder
 
Prep time
Cook time
Total time
 
A fresh and creamy sweet corn soup with a little Mexican flair from roasted poblanos.
Author:
Recipe type: soup
Serves: 4 servings
Ingredients
  • 1 large poblano chili
  • 1 T olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, minced
  • 5 ears of corn
  • 1 T cornstarch
  • 1 quart 2% milk
  • Salt to taste
  • ¼ c fresh cilantro
  • ¼ c olive oil
Instructions
  1. Place the poblano chili directly over a gas burner on high, or under the broiler. Turn as each side blackens, it will take about 8-10 minutes total. Remove poblano from the heat and place in a bowl, then cover tightly with plastic wrap. Allow to steam for 15 minutes. Rub off the blackened skin with a paper towel. Remove seeds and chop into pieces.
  2. Heat the tablespoon of olive oil in a soup pot over medium heat. Sauté the onion and garlic for about 3 minutes until the onion is translucent.
  3. Strip the corn kernels from the cobs. Reserve 1 cup.
  4. In a blender place corn kernels, except reserved cup, onion and garlic, corn starch and 1 ½ cups of milk. Blend until smooth.
  5. Strain through a mesh strainer and cheesecloth directly back into the pot. Stir in the remaining milk and bring to a simmer.
  6. Add the roasted poblanos and simmer for 10 minutes. Taste and add salt as desired.
  7. Stir in reserved corn kernels right before serving.
  8. In a single serve blender or mini food processor, process the cilantro and quarter cup of olive oil. Drizzle over individual bowls of the corn soup.
Recipe by Gravel & Dine at https://gravelanddine.com/creamy-sweet-corn-and-roasted-poblano-chowder/