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Gravel & Dine

Creamy Sweet Corn and Roasted Poblano Chowder

A fresh and creamy sweet corn soup with a little Mexican flair from roasted poblanos.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Ingredients Method

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

Method
 

  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.