Recipe: Corn Chowder With Roasted Poblanos

Name: Recipe: Corn Chowder With Roasted Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 poblano or Anaheim chilies, halved lengthwise and seeded; 2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks; 2 tablespoons olive oil; 1 small yellow onion, chopped; 1/4 cup diced celery; 1/2 red bell pepper (capsicum), seeded and diced; 1/2 teaspoon salt; 2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed; 2 cups vegetable stock or broth; 1 cup 1 percent low-fat milk; 1/4 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro (fresh coriander); 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano

Servings: persons

2 poblano or Anaheim chilies, halved lengthwise and seeded
2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks
2 tablespoons olive oil
1 small yellow onion, chopped
1/4 cup diced celery
1/2 red bell pepper (capsicum), seeded and diced
1/2 teaspoon salt
2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed
2 cups vegetable stock or broth
1 cup 1 percent low-fat milk
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro (fresh coriander)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano

1
Preheat a gas grill or broiler (grill). Position the cooking rack 4 to 6 inches from the heat source.
2
Arrange the chilies skin-side down on the grill rack, or skin-side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skins loosen, about 10 minutes. Peel the chilies, discarding the blackened skin, and chop coarsely. Set aside.
3
Put the potatoes in a saucepan, add water to cover, and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and transfer to a small bowl. With a potato masher, partially mash the potatoes and set aside.
4
In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and bell pepper and saute until the vegetables are softened, about 5 minutes. Stir in 1/4 teaspoon of the salt and cook for 3 to 4 minutes longer. Stir in the roasted chilies and the partially mashed potatoes. Add the corn, vegetable stock, milk, pepper and the remaining 1/4 teaspoon salt. Simmer uncovered until the soup thickens, 25 to 30 minutes.
5
Ladle into warmed bowls and sprinkle with the cilantro and oregano. Serve immediately.

299

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 poblano or Anaheim chilies, halved lengthwise and seeded, 2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks, 2 tablespoons olive oil, 1 small yellow onion, chopped, and more.

Yes, Recipe: Corn Chowder With Roasted Poblanos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!