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Roasted Poblano and Corn Chowder

April 21, 2017 by Quinn Caudill 13 Comments

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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.

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.We are big fans of Cinco de Mayo in our house. Now it is not because of our heritage, but because our first and only son was born on May 5th 1999. I have lots of Cinco de Mayo recipes on the blog from sweet to heat. 

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.We had our monthly dinner group party last weekend. We have been doing this since my son was born. Our themes this year have been a little different from in years past. When you celebrate a dinner party for approximately 200 times, themes become hard to come by.

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.So far this year themes have been “stacked and packed”, “smothered and covered” and this month was “roasted and toasted”. One of the guys in the group is lactose intolerant, so usually desserts can be difficult. Since I had first course this month I needed to come up with a roasted and toasted soup or salad.

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.Since Cinco de Mayo is coming up I decided on this wonderful Roasted Poblano and Corn Chowder which satisfies both requirements. The chowder is super creamy and smooth but the best part is it’s Dairy Free. The roasted Poblanos have a nice smokey heat flavor that pairs perfectly with the sweet corn. 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.

Do you have any other rhyming theme suggestions??

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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.
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Roasted Poblano and Corn Chowder
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

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
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 

The beautiful cutting board used in these photos is from Michael’s Woodcraft and was a gift from my blogging friend Julie @ Hostess at Heart. Please check out their great websites and show them some love.

I will be bringing my Roasted Poblano and Corn Chowder recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.

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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.

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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.
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Filed Under: Cinco de Mayo, Dinner, Easy, Helathy, Low Fat, Main Dish, Mexican Food, recipe, Soup Tagged With: Dairy Free

About Quinn Caudill

"Quinn is the author, photographer and recipe designer over at DadWhats4Dinner. He enjoys cooking for family and friends and being creative in the kitchen. He makes ordinary everyday food extraordinary. He lives just north of Cincinnati with his wife of 24 years, three kids and three cats. His kids have well-developed palates and his youngest daughter is now working with him on the blog creating recipes for her own page "Cooking with Ella". Follow him on: Facebook, Pinterest, Twitter or Instagram."

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Comments

  1. Kelly @theinspiredparent says

    April 21, 2017 at 7:44 pm

    This sounds amazing – I absolutely love roasted poblanos and they are perfect in this format – can’t wait to try your version! Yum!!!

    Reply
    • Quinn Caudill says

      April 24, 2017 at 7:25 am

      Thanks Kelly. The soup has a wonderful complexity of flavors.

      Reply
  2. lepetitchef says

    April 22, 2017 at 12:05 am

    Love the addition of poblano to corn chowder! Can’t wait to try it!

    Reply
  3. Mira says

    April 22, 2017 at 1:05 am

    I always get it at the mexican restaurant, but I’ve never made it! I would love to try.

    Reply
  4. Josette@thebrookcook says

    April 22, 2017 at 6:52 am

    Roasted poblanos are one of my absolute favorite flavors. This soup looks amazing, Quinn! HBD to your son! I hope that your cinco de mayo birthday boy enjoys Mexican food. 😉

    Reply
    • Quinn Caudill says

      April 24, 2017 at 7:24 am

      Thanks for the BD wishes, Josetts. Have a great week!

      Reply
  5. Maggie Unzueta says

    April 23, 2017 at 5:15 pm

    This chowder has all my favorite flavors. Pinning for later.

    Reply
  6. petra08 says

    April 24, 2017 at 3:52 pm

    Roasted poblano and creamy sweetcorn sounds delicious and even better in a chowder! Happy Cinco de Mayo and Fiesta Friday 🙂

    Reply
    • Quinn Caudill says

      April 25, 2017 at 7:37 am

      Happy FF Petra!!

      Reply
  7. Melissa says

    April 24, 2017 at 8:58 pm

    Yum, yum, yum! I love roasted poblano anything and add in the corn, you’ve got a winner. I can’t wait to try this recipe. Thanks for sharing at the Family Joy Blog Link Party this week!!

    Reply
    • Quinn Caudill says

      April 25, 2017 at 7:35 am

      This soup had such great flavors. Thanks for stopping by and let me know how it turns out.

      Reply
  8. Life Diet Health says

    April 25, 2017 at 5:06 pm

    Quinn this sounds like a delicious dairy free recipe 🙂 Thanks for sharing at Fiesta Friday. For themes, how about spiced and salted, or smoked and charred?

    Reply
    • Quinn Caudill says

      April 26, 2017 at 10:15 am

      Oh I like both of those themes. Thanks for the help and Happy FF!

      Reply

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