Receta Roasted Poblano Corn Chowder (Vegetarian)
Roasted Poblano Corn Chowder (Vegetarian)
This is a wonderful recipe full of flavor and heat! Wow it’s
spicy considering there are no spices in it. The peppers pack a mean punch
especially if you don’t remove the ribs. I chose not to do that and lived to
regret it. Wow smokin’ hot!
I have purchased poblanos before that were not hot at all …these
on the other hand were very hot. We loved this recipe because it was so full of
flavor without any cream soup or any type of dairy. It’s an impressive recipe
that is easy and delicious! It’s hard to find a poblano chowder recipe without
any dairy or meat in it.
- 1 large sweet onion, peeled and quartered
- 1 clove garlic, peeled
- 1 teaspoon olive oil
- Pinch of salt
- 3 large poblano chilies
- 1 (16-ounce) package frozen corn, thawed
- 2 cups vegetable broth
- Salt and pepper to taste
- Chopped cilantro to garnish, if desired
- Preheat oven to 400° F.
- Place quartered onion and garlic clove on a large sheet of
foil.
Drizzle with oil, and sprinkle with salt. Bring corners of foil up over
onion to make a packet.
Place foil packet on a baking sheet or large cast iron
skillet, and place chilies next to foil packet on the baking sheet.
Roast onion
packet and chilies for 15 minutes, or until chilies look soft and are starting
to char. Using a pair of tongs, flip chilies over, and return to the oven for
another 5-10 minutes, or until they are uniformly softened and charred. Remove chilies
from oven, place on a plate, and set aside to cool.
Return onion packet to the
oven to continue to roast another 30-40 minutes (about an hour total). Onion will look slightly golden and very soft
when done.
Peel cooled chilies under running tap water. Remove stems
and seeds from chilies, and chop into small pieces, about ¼ to ½-inch. Set
aside.
Once onion and garlic have finished roasting, place onion,
garlic, and any juices that have accumulated in the foil in the bowl of a
blender.
Add half of the thawed corn, and 1 cup of broth to the blender. Puree
until smooth.
Pour pureed corn mixture into a medium pan, and heat over
medium-high heat. Add remaining corn, 1 cup broth, and chopped poblanos, and
simmer until heated through.
Taste and season with salt and pepper as needed.
Ladle chowder into bowls, and sprinkle with chopped cilantro.
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