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.

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. 

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.

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.

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.

Do you have any other rhyming theme suggestions??

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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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