This spicy corn chowder is perfect on a chilly day! Serve garnished with sour cream and shredded cheese.
Provided by SMercer
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
- Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
- Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
- Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
- Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
- Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.
Nutrition Facts : Calories 391.5 calories, Carbohydrate 70.8 g, Cholesterol 7.1 mg, Fat 10.1 g, Fiber 10.1 g, Protein 11.6 g, SaturatedFat 2 g, Sodium 827.5 mg, Sugar 13 g
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