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This Roasted Poblano and Corn Chowder a great first course for Cinco de Mayo. Smokey heat with the sweet creaminess of fresh corn and served with toasted flour tortillas. Bonus the chowder is dairy free.

Roasted Poblano and Corn Chowder

This Roasted Poblano and Corn Chowder is a great first course for Cinco de Mayo. Smokey heat with the sweet creaminess of fresh corn and served with toasted flour tortillas. Bonus the chowder is dairy free.

Course First, Main, Soup
Cuisine American / Mexican, Dairy Free
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10

Ingredients

  • 6 ears of corn (about 5 cups), divided
  • 6-7 cups water
  • 2 chicken bouillon cube or equivalent
  • Salt and pepper to taste
  • 1 tbsp. extra virgin olive oil
  • 4 oz pancetta or regular bacon
  • 1 large onion , chopped
  • 2 garlic cloves , minced
  • 4 poblano chilies , roasted and divided
  • 2 flour tortillas
  • cooking spray
  • salt

Instructions

Roasted Poblano Chilies:

  1. Heat oven on broil. Line a baking sheet with aluminum foil.
  2. Lightly oil Poblano Chilies and place on baking sheet.

  3. Roast the chilies under a broiler, turning often until they are uniformly charred. 3-5 minutes.

  4. Transfer to a plastic bag and seal. Allow chili peppers to cool, then remove the charred skin, rinse and pat dry with paper towels.
  5. Carefully remove the seeds and veins, then dice; set aside.

Chowder:

  1. Cut corn kernels off the cobs. You should have about 5 cups of kernels. Set aside 1 cup of the kernels.
  2. In a large pot place the cobs and add water. Make sure the cobs are covered or at least floating in the water.
  3. Bring to a boil, stir in bouillon and reduce the heat. Partly cover and simmer 30 minutes.

  4. Place a colander over a large bowl. Strain and remove cobs, reserving the broth; set aside. Discard the cobs.

  5. In same pot, heat oil over medium heat. Add the pancetta and onion; cook, stirring, until onion is tender and pancetta is crisp, about 5 minutes.
  6. Add the garlic; stir and cook for about 1 minute until fragrant.

  7. Add 4 cups of corn kernels, salt and pepper to taste. Cook, 5-6 minutes, stirring often, until the corn is just tender.

  8. Return the broth to pot along with both cans of creamed corn. Add all but 1/2 cup diced poblano chilles and bring to a simmer.
  9. Cover and simmer for 30 minutes.
  10. While chowder simmers, cook remaining 1 cup of corn for 2 minutes in microwave; set aside for serving.

Crispy Tortilla Strips:

  1. Heat oven to 375°F. Spray tortillas with cooking spray on both sides.
  2. Using a pizza cutter cut into half inch strips. Twist the strips and place on baking sheet.
  3. Bake for 5-7 minutes until browned and crisp. Sprinkle with salt; set aside for serving.

Assemble:

  1. Blend chowder until smooth using an immersion blender. If you do not have this awesome kitchen tool us a blender to puree chowder in batches.

  2. Taste and adjust salt.

  3. Ladle the soup into bowls. Top with a spoonful of the steamed corn kernels and diced chilies in the middle of each bowl of chowder. Garnish with a few crispy tortilla strips and serve.

Recipe Notes

First published by Quinn Caudill for DadWhats4Dinner.com ©2017

Recipe adapted from Creamy Corn and Poblano Soup