Thursday, October 18 2012, 02:00 PM MDT
Poblano Corn and Potato Chowder
As Aired On October 18, 2012
Recipe Courtesy Of Victoria Topham, Pinon Market
This soup is excellent prepared with fresh corn but frozen corn may also be used. If you can't find Poblano peppers, Anneheim peppers or any other mildly spicy pepper may be substituted. It is delicious garnished with Pico de Gallo or a dollop of sour cream (or Greek yogurt)
3 T Butter
3 Poblano Peppers, roasted, peeled & coarsely chopped
1 large yellow onion, chopped
3 cloves garlic, minced
2 t ground cumin
8 C fresh or frozen corn
2 Idaho potatoes, peeled and cubed
5 C Chicken Stock
1 C half and half
Salt and pepper to taste
Pico de Gallo
Sour Cream / Greek yogurt
1.) Heat oven to 350. Rub peppers all over with 3 T Olive oil. Place on rimmed baking sheet and in preheated oven. Roast until shriveled and charred on all sides. Alternatively, omit the oil & char over gas burner.
2.) Place in plastic bag to steam. Cool and peel off black skin. Chop and set aside.
3.) Saute onion and garlic over medium heat in a large soup pot. Cook until translucent, 4-5 minutes. Add ground cumin and sauté for 1 minute. Add corn, potatoes, stock and sugar to pot. Bring to a boil.
Reduce heat to a simmer.
4.) Simmer 10-15 minutes or until potatoes are tender. Puree the soup in batches in a blender or use an immersion blender.
5.) Add chopped poblano peppers, half and half and heat through.
6.) Taste and adjust salt and pepper. Garnish with Pico de Gallo, Sour Cream or Greek yogurt
(Copyright 2012 Sinclair Broadcasting Group.)