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poblano and corn chowder
This recipe came from a friend of my mother-in-law as part of a recipe-exchange chain email. I’m not sure of the origin, but it’s definitely southwestern. The soup was lacking a little flavor, but that might be the result of using plain polenta rather than seasoned since most of the seasoned polentas have garlic as one of the flavors, and as we’ve discussed Melanie can’t eat garlic. I’m thinking that next time I might put in some more chili powder to punch up the flavor a little bit to compensate.
Ingredients:
4 poblano peppers, roasted, skinned, seeded, and chopped
2 8-oz tubes of seasoned polenta, such as garlic & herb
1 8-oz package of frozen whole kernel corn
3 Tbsp fresh cilantro, minced
2 cloves garlic, minced
2 cups half and half
3 cups chicken broth
1/4 cup white wine
1 tsp cumin
1 tsp chili powder
Directions:
1. Either roast the poblanos over a gas burner or grill or put under the broiler until they are charred all over. Put them in a paper bag for 10 minutes to let the steam loosen the skins and then rub the skins off. Slit them open along one side and remove the seeds. Chop them into pieces.
2. Combine all ingredients in a Dutch oven or pot over medium to medium-low heat. Mash the polenta so that some of it is oatmeal consistently while leaving a few whole chunks. If desired, thicken with a mashed potato or stir in some sour cream for body. If it’s not spicy enough, add 1/2 cup of chopped green chiles.
Garnish with fresh cilantro, a couple slices of avocado, and a small dot of salsa. Serve with a mixed green salad and some warm tortillas or a crusty bread. Like most chowders and stews, it’s even better reheated the next day.
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