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Roasted Poblano Corn Chowder

Smoky roasted poblano peppers & sweet Summer corn in a delightful chowder


Smoky roasted poblano peppers & sweet Summer corn in a delightful chowder

Ingredients


1 tablespoon butter

1 tablespoon olive oil

1 medium onion diced

2 minced garlic cloves

2 cups white or yellow potatoes, cubed

1 tablespoon The Spice Apothecary Southwestern Rub

6 cups stock (chicken or vegetable)

4-5 ears of corn, approximately 3 cups kernels, removed from cob

4 roasted poblano peppers*, ½ inch dice, seeds and ribs removed.


Directions


Melt butter and oil in a pot or Dutch oven. Sauté onion, celery and potatoes for 8 - 10 minutes. Add in the minced garlic & Southwestern Rub and sauté another 2 minutes.

Pour in the stock and simmer for 10 minutes.

Add the corn and poblano peppers to the pot and simmer for another 10-15 minutes.

Taste and add a pinch of salt if needed.

Swirl in ¼ cup of heavy cream and serve.


Serving suggestions:

Serve with a squeeze of fresh lime and a sprinkle of cotija cheese.


*For three easy ways to roast peppers, check out our sister blog Simply Sundays.



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