Poblano Corn Chowder

Name: Poblano Corn Chowder
Ingredients: 8 ears corn, as fresh as possible; 2 poblano peppers, seeded and chopped into small pieces; 2 chipotle chiles in adobo; 2 tablespoons adobo sauce; 5 medium idaho russet potatoes, cut into one inch cubes (approximately); 8 cups chicken broth (or vegetable broth); 1 large Spanish onion, chopped; 1 red bell pepper, chopped; 1 orange bell pepper, chopped; 3 garlic cloves, sliced; 1 cup cream; 8 ounces low-fat monterey jack cheese or 8 ounces mexican queso fresco; 2 tablespoons butter or 2 tablespoons non-fat cooking spray; cilantro, for garnish

14 ingredients

12 steps

Ingredients

8 ears corn, as fresh as possible
2 poblano peppers, seeded and chopped into small pieces
2 chipotle chiles in adobo
2 tablespoons adobo sauce
5 medium idaho russet potatoes, cut into one inch cubes (approximately)
8 cups chicken broth (or vegetable broth)
1 large Spanish onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 garlic cloves, sliced
1 cup cream
8 ounces low-fat monterey jack cheese or 8 ounces mexican queso fresco
2 tablespoons butter or 2 tablespoons non-fat cooking spray
cilantro, for garnish

Directions

1

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.).
2

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.
3

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.
4

In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender.
5

Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too.
6

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).
7

Bring to a boil and simmer about 5 minutes.
8

Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?.
9

Turn off the heat. Add cream.
10

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.).
11

Call everyone to dinner.
12

You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).