Roasted Poblano Pepper Chowder

How to make Roasted Poblano Pepper Chowder

Ingredients:

6 large poblano peppers

3 tablespoons unsalted butter

2 medium onions, diced

2 ribs celery diced

1 carrot, diced

2 cloves garlic, minced

1 (16-oz) bag frozen corn (about 3 1/2 cups)

1 lb yukon gold potatoes, scrubbed and diced into ½-¾ inch chunks

4 1/4 cups vegetable broth, divided (or chicken broth)

2 bay leaves

2 1/2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried Mexican oregano

1/4 teaspoon freshly ground black pepper

1 cup heavy cream

1 cup shredded mild cheddar cheese

fresh lime wedges, for serving

chopped cilantro for serving

Instructions:

Step 1:

Line a baking sheet with aluminum foil and place poblano peppers on top.

Set your oven rack directly underneath the broiler and turn the broiler on high.

Step 2:

Broil poblanos in the oven for 5 minutes, or until the skin is blackened and blistered.

Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered on all sides.

Remove them from the oven, loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat to help them steam, and let them sit for 5 minutes.

Step 3:

Pull and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect.

Transfer poblanos to a cutting board, slice open, and discard the stems and seeds. Dice into small chunks and set aside.

Step 4:

Melt butter in a large pot or Dutch oven over medium-high heat.

Add the onions, celery, and carrot.

Cook for 8 minutes, stirring occasionally, until the carrot has begun to soften.

Step 5:

Add garlic and cook for one minute.

Add potatoes, 4 cups of broth, salt, bay leaves, salt, cumin, coriander, Mexican oregano, and black pepper.

Raise heat to high and bring to a boil.

Reduce heat to medium-low, cover, and simmer for 10 minutes until the potatoes are tender and cooked through.

Step 6:

Discard the bay leaves, then carefully scoop out 4 cups of chowder from the pot and transfer to a blender.

Cover and pulse a few times until mostly smooth.

Pour the blended chowder back into the pot and stir in the corn and chopped poblanos to the pot. Bring to a simmer.

Step 7:

Add heavy cream and shredded cheese.

Stir until the cheese has completely melted.

Bring pot back to a simmer and cook for 5 more minutes.

Serve and garnish with chopped cilantro and a squeeze of fresh lime juice in each bowl

Notes:

Roasting Poblano Peppers: Roasting the poblano peppers under the broiler adds a smoky flavor to the chowder. The blistered skin is then removed, revealing tender and flavorful pepper flesh.

Flavorful Base: The soup starts with a flavorful base of onions, celery, carrots, and garlic sautéed in butter. This creates a rich and aromatic foundation for the chowder.

Hearty Ingredients: Yukon gold potatoes and frozen corn add heartiness and texture to the chowder, making it a satisfying meal on its own.

Seasonings: The combination of spices including cumin, coriander, Mexican oregano, and black pepper adds depth and warmth to the chowder, complementing the roasted poblano peppers.

Creamy Texture: Heavy cream and shredded mild cheddar cheese are added towards the end to create a creamy and indulgent texture. The cheese melts into the soup, enriching it with a subtle cheesy flavor.

Blending for Creaminess: To achieve a creamy consistency, a portion of the chowder is blended until smooth before being returned to the pot. This helps thicken the soup and creates a velvety texture.

Finishing Touches: Garnishing the chowder with fresh cilantro and a squeeze of lime juice adds brightness and freshness to each bowl, balancing the richness of the soup.

Customization: This recipe is versatile and can be easily customized to suit personal preferences. Additional toppings such as diced avocado, sour cream, or tortilla strips can be added for extra flavor and texture.

Make-Ahead Option: The chowder can be prepared in advance and reheated before serving, making it a convenient option for busy weeknights or meal prep.

Serve with Accompaniments: Roasted Poblano Pepper Chowder pairs well with crusty bread or a side salad for a complete and satisfying meal. The lime wedges add a refreshing contrast to the creamy soup.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of pepper if I can’t find poblano peppers?

While poblano peppers provide a distinct flavor, you can substitute them with other mild peppers such as Anaheim peppers or bell peppers for a similar result.

Can I use regular oregano instead of Mexican oregano?

Mexican oregano has a slightly different flavor profile compared to regular oregano, but you can use regular oregano if Mexican oregano is not available.

Adjust the quantity based on your taste preference.

Is it necessary to remove the skins from the roasted poblano peppers?

Removing the skins helps improve the texture of the chowder, but if you prefer a rustic texture, you can leave some or all of the skins on.

Can I use other types of potatoes instead of Yukon gold potatoes?

Yes, you can use other varieties of potatoes such as russet potatoes or red potatoes if Yukon gold potatoes are not available.

Just be mindful of the different textures they might provide.

Can I use a different type of cheese instead of mild cheddar?

Mild cheddar cheese adds a creamy and slightly tangy flavor to the chowder, but you can experiment with other cheeses like Monterey Jack or Gouda for different flavor profiles.

Can I make this chowder ahead of time?

Yes, you can make the chowder ahead of time and reheat it before serving.

Store it in an airtight container in the refrigerator for up to 2-3 days.

Is it okay to skip the heavy cream to make the chowder lighter?

While heavy cream adds richness to the chowder, you can omit it or substitute it with a lighter option such as whole milk or half-and-half for a lighter version of the soup.

Can I freeze leftovers of this chowder?

Yes, you can freeze leftover chowder in airtight containers for up to 3 months.

Thaw in the refrigerator overnight before reheating.

What can I serve alongside this chowder?

This chowder pairs well with crusty bread, garlic bread, or a simple green salad for a complete meal.

Can I adjust the spiciness of the chowder?

If you prefer a spicier chowder, you can add diced jalapeños or a pinch of cayenne pepper to the soup during cooking, adjusting to your taste preference.