January 17, 2012: Roasted Poblano Corn Chowder

As I was planning my menu this past Saturday I saw a recipe on for a Poblano Corn Chowder recipe. This recipe was my inspiration, however what I actually did is a bit different. Here’s my recipe:


  • 2 cans creamed style corn
  • 1 can corn kernels, drained
  • 2 poblano peppers, roasted and chopped
  • 4 (small) celery stalks, chopped finely
  • 1 medium onion, chopped
  • 1/4 cup chopped carrot (I used pre-shredded carrots and just ran my knife over it a few times)
  • 2 tbsp butter
  • 1 tsp olive oil
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tbsp flour
  • 1/2 cup cilantro, chopped
  • 1/4 tsp cayenne pepper
  • 1/2 tsp white sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pepper to taste


Wash and then place the two poblano peppers on a baking sheet and place under the broiler, turning with tongs until mostly blackened. Once blackened, immediately place peppers in a plastic zip-able bag and let sit for about 15-20 minutes. Take peppers out of bag and peel the skins off. Chop the tops off, slice open, and scrape seeds out of pepper. Roughly chop the peppers.

Chop up onions, celery and carrots. Put them in a stockpot with melted butter and olive oil. Sauté  until the onions are transparent, then add the chopped peppers. Sauté for a few minutes, add chicken broth, 2 cans of creamed corn and 1 can of corn kernels. Whisk 2 tbsp flour with cup of milk, then add to stockpot. Finally, add chopped cilantro. Serve as is, or with sour cream.


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