Summer Corn Chowder With Roasted Poblanos Recipe

Name: Summer Corn Chowder With Roasted Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears Sweet Corn, Cleaned; ½ cups Water; 1/2 whole Sweet Onion; 2 whole Stalks Celery; 6 whole Black Peppercorns; 1 whole Bay Leaf; 1 teaspoon Salt; 1 whole Poblano Pepper; 2 Tablespoons Olive Oil; 1/2 whole Sweet Onion, Diced; 1 whole Stalk Celery, Diced; 2 whole Medium Russet Potatoes Chopped; 2 cups Baby Spinach; Salt And Pepper, to taste

Servings: persons

6 ears Sweet Corn, Cleaned
½ cups Water
1/2 whole Sweet Onion
2 whole Stalks Celery
6 whole Black Peppercorns
1 whole Bay Leaf
1 teaspoon Salt
1 whole Poblano Pepper
2 Tablespoons Olive Oil
1/2 whole Sweet Onion, Diced
1 whole Stalk Celery, Diced
2 whole Medium Russet Potatoes Chopped
2 cups Baby Spinach
Salt And Pepper, to taste

1
Cut kernels from corn cobs, reserve kernels for later. Add corn cobs, water, whole onion and celery stalks to large stock pot. Add peppercorns, bay leaf and salt. Bring to a boil over medium heat, cover and let simmer for 30-40 minutes. Strain through fine sieve. Discard vegetables and set broth aside.
2
Meanwhile, roast the poblano pepper on a gas flame or under your broiler on high until the skin is all black and bubbled. Let cool slightly, scrape off remaining skin and remove seeds and stem. Chop finely and set aside.
3
In another stockpot, heat olive oil over medium high heat and add onions and celery. Cook until softened, then add reserved broth and potatoes. Cook 10-15 until potatoes softened, then remove from heat. Using immersion blender, puree soup (alternatively, you can use a potato masher for a more rustic texture or a countertop blender for a perfectly smooth soup). Return to heat over low-medium heat and add sweet corn and spinach. Simmer for 5-10 minutes until spinach is well wilted.
4
The corn broth can be used to make all kinds of summer vegetable soups.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 ears Sweet Corn, Cleaned, ½ cups Water, 1/2 whole Sweet Onion, 2 whole Stalks Celery, and more.

Yes, Summer 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.

Summer Corn Chowder With Roasted Poblanos

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