Ingredients:

  • 2 large poblano peppers (approx. 250g/9oz total)
  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, chopped (approx. 150g/5oz)
  • 2 cloves garlic, minced (approx. 6g)
  • 4 cups fresh or frozen corn kernels (approx. 600g/21oz; if frozen, thawed and drained)
  • 1 medium russet potato, peeled and diced (approx. 200g/7oz)
  • 2 stalks celery, diced (approx. 100g/3.5oz)
  • Fresh cilantro, chopped (for garnish)
  • 4 tablespoons unsalted butter (approx. 60g/2oz)
  • 1/2 cup heavy cream (120 ml)
  • 4 cups chicken or vegetable broth (1 litre)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Hot sauce (for serving, optional)
  • Sour cream or Greek yogurt (for serving, optional)

Instructions:

  1. Broil or roast poblanos until blackened. Place in a bowl, cover, and let steam.
  2. Peel, seed, and chop the roasted poblanos.
  3. Melt butter in the pot. Add onion, celery, and potato and sauté until softened.
  4. Stir in garlic, cumin, and smoked paprika; cook until fragrant.
  5. Add corn and broth to the pot; bring to a simmer.
  6. Reduce heat and simmer until potatoes are tender.
  7. Use an immersion blender (or regular blender) to partially blend the chowder, leaving some texture.
  8. Stir in the chopped roasted poblanos and heavy cream.
  9. Season with salt and pepper to taste.
  10. Garnish with fresh cilantro and serve hot, with hot sauce or sour cream on the side, if desired. Enjoy your Poblano Corn Chowder!