Roasted Poblano Corn Chowder

By: Beth Williams

  • Yield: 4-6 servings

Ingredients

  • 1 poblano pepper
  • 4 medium ears of fresh corn, shucked
  • 1 cup diced sweet onion (about 1 medium onion)
  • 1 cup diced carrots (about 2 large carrots)
  • 1 cup diced red bell peppers (about 1 medium pepper)
  • 1/2 cup diced celery (about 2 stalks)
  • 1 large garlic clove, minced
  • 1 teaspoon fresh coriander
  • 1 1/2 cups unsweetened almond or soy milk
  • 2 cups water or low sodium vegetable stock
  • 2 Tablespoons chopped fresh basil, plus extra for garnish
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 2 Tablespoons green onions, sliced, for garnish

Directions

  1. Turn the broiler on high and let heat for a few minutes. Meanwhile, place the whole poblano pepper on a sheet pan.
  2. Put the sheet pan on the top rack of the oven and broil until the top of the pepper is nicely charred. Turn the pepper over and repeat until the entire pepper is charred.
  3. Remove from oven and place the pepper in a small bowl. Cover the bowl with a tight-fitting lid or plastic wrap and set aside for 15 minutes. This will help to steam the skin off of the pepper.
  4. Once cool enough to handle, peel the pepper and slice it in half to remove the seeds. Dice the peeled pepper halves and set aside.
  5. Hold one ear of corn upright on a baking sheet and, working from top to bottom, cut the kernels off with a paring knife. Tip: scrape the cob with the back of the knife after removing kernels to get extra juice out of the cob. Repeat with the other 3 ears of corn and set aside.
  6.  Heat a large pot over low heat, add the diced onions, carrots, bell pepper and celery along with 1/2 teaspoon of the salt. Dry sauté until the vegetables are soft, about 15 minutes. Make sure to stir occasionally, adding 1 Tablespoon of water at a time, if needed, to prevent sticking.
  7. Add the minced garlic, poblano pepper and coriander to the pan and sauté for 1 additional minute.
  8. Add the corn kernels, water (or low sodium broth if using), almond or soy milk, and the remaining 1/2 teaspoon of salt, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes.
  9. In a medium bowl, mash 1/2 cup of the white beans and 1 Tablespoon of water with a fork to make a paste.
  10. Add the paste and the rest of the white beans to the pot and simmer for an additional 20 minutes, or until the vegetables are tender and the soup has thickened slightly.
  11. Chowder can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to a month. Reheat in a pot over medium heat.
  12. Remove from heat and stir in the lime juice and chopped basil.
  13. Garnish with additional basil and green onions. Adjust seasoning according to your taste.
  14. Serve hot.

This light corn chowder takes advantage of summer’s end-of-season bounty. Roasting the poblano pepper first imparts a wonderful smoky flavor.

  • Yield: 4-6 servings
  • Ingredients:
    • 1 poblano pepper
    • 4 medium ears of fresh corn, shucked
    • 1 cup diced sweet onion (about 1 medium onion)
    • 1 cup diced carrots (about 2 large carrots)
    • 1 cup diced red bell peppers (about 1 medium pepper)
    • 1/2 cup diced celery (about 2 stalks)
    • 1 large garlic clove, minced
    • 1 teaspoon fresh coriander
    • 1 1/2 cups unsweetened almond or soy milk
    • 2 cups water or low sodium vegetable stock
    • 2 Tablespoons chopped fresh basil, plus extra for garnish
    • 1 lime, juiced
    • 1 teaspoon salt
    • 1/8 teaspoon fresh ground pepper
    • 2 Tablespoons green onions, sliced, for garnish
  • Directions:
    1. Turn the broiler on high and let heat for a few minutes. Meanwhile, place the whole poblano pepper on a sheet pan.
    2. Put the sheet pan on the top rack of the oven and broil until the top of the pepper is nicely charred. Turn the pepper over and repeat until the entire pepper is charred.
    3. Remove from oven and place the pepper in a small bowl. Cover the bowl with a tight-fitting lid or plastic wrap and set aside for 15 minutes. This will help to steam the skin off of the pepper.
    4. Once cool enough to handle, peel the pepper and slice it in half to remove the seeds. Dice the peeled pepper halves and set aside.
    5. Hold one ear of corn upright on a baking sheet and, working from top to bottom, cut the kernels off with a paring knife. Tip: scrape the cob with the back of the knife after removing kernels to get extra juice out of the cob. Repeat with the other 3 ears of corn and set aside.
    6.  Heat a large pot over low heat, add the diced onions, carrots, bell pepper and celery along with 1/2 teaspoon of the salt. Dry sauté until the vegetables are soft, about 15 minutes. Make sure to stir occasionally, adding 1 Tablespoon of water at a time, if needed, to prevent sticking.
    7. Add the minced garlic, poblano pepper and coriander to the pan and sauté for 1 additional minute.
    8. Add the corn kernels, water (or low sodium broth if using), almond or soy milk, and the remaining 1/2 teaspoon of salt, and bring to a boil. Reduce the heat, cover and simmer for 10 minutes.
    9. In a medium bowl, mash 1/2 cup of the white beans and 1 Tablespoon of water with a fork to make a paste.
    10. Add the paste and the rest of the white beans to the pot and simmer for an additional 20 minutes, or until the vegetables are tender and the soup has thickened slightly.
    11. Chowder can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to a month. Reheat in a pot over medium heat.
    12. Remove from heat and stir in the lime juice and chopped basil.
    13. Garnish with additional basil and green onions. Adjust seasoning according to your taste.
    14. Serve hot.
  • Credit:

    By: Beth Williams

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