Corn and Poblano Chowder
Serves 6. (Without the cream) Nutrition per serving– calories: 208, fat: 6 g (saturated fat: 1 g), carbohydrates: 35 g, protein: 10 g, fiber: 7 g, sugar: 15 g, sodium: 417 mg
(With the cream) Nutrition per serving– calories: 221, fat: 7 g (saturated fat: 1 g), carbohydrates: 32 g, protein: 6 g, fiber: 7 g, sugar: 12 g, sodium: 527 mg
Don’t substitute frozen corn for fresh. Because it is par-cooked, frozen corn won’t release the starchy liquid that flavors and thickens the soup. Soup tastes great topped with shredded Monterey Jack or Pepper Jack cheese and a splash of hot sauce.
Ingredients
2 poblano chiles, stemmed, halved lengthwise, and seeded
2 tablespoons vegetable oil
6 ears corn, kernels cut from cobs (5 1/4 cups), reserve cobs
Salt and pepper
½- 1 tablespoon minced chipotle chilis
1 onion, chopped fine
1 red bell pepper, core seeded, and cut into ¼-inch pieces
2 garlic cloves, minced
7 cups water
2 (6-inch) corn tortillas, torn into 1-inch pieces
1 medium summer squash (about 8 ounces) cut into 1/2-inch chunks
¼ cup half and half, optional
¼ cup minced fresh cilantro, plus leaves for serving
1 tablespoon lime juice, plus lime wedges for serving
2 scallions, sliced thin
Directions:
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss poblanos with 1 teaspoon of oil in bowl. Arrange poblanos cut side down in a single column flush against the short side of the sheet.
Toss corn, 2 teaspoons oil, ½ teaspoon salt, and ½ teaspoon pepper together in a now-empty bowl. Spread corn in an even layer on the remaining portion of the sheet next to poblanos. Broil until poblanos are mostly blackened, and corn is well browned and tender, 10 to 15 minutes, flipping poblanos and stirring corn halfway through broiling.
Place poblanos in a bowl, cover with plastic wrap, and let cool for 5 minutes. Remove skins and chop poblanos into ½-inch pieces; transfer to clean bowl and set aside.
Meanwhile, heat the remaining tablespoon of oil in a Dutch oven over medium-high heat until shimmering. Add onions, red bell pepper, and ½ teaspoon salt and saute until tender, about 4 minutes. Add garlic and chipotle and cook until fragrant, about 60 seconds. Add water, corn cobs, and ½ teaspoon salt and bring to a boil. Lower heat to medium-low to maintain a gentle simmer, cover partially and cook for 20 minutes. Remove cobs from the pot with tongs and discard.
Add corn to the pot. Transfer about 2 cups of chowder mixture to a blender. Add tortillas and process until smooth, about 1 minute. Return pureed chowder to pot and stir in chopped poblanos, squash, and half and half (if using). . Return to medium heat and bring to simmer and cook until squash is tender and soup is thickened slightly 10 minutes. Stir in minced cilantro, and lime juice and season to taste with salt and pepper. Top soup with cilantro leaves and scallions and pass lime wedges.
With Cream Added. OR Without Cream Added
