Poblano Corn Chowder

https://meganvskitchen.com/creamy-poblano-corn-chowder-with-potatoes/

Poblano Corn Chowder

This Creamy Poblano Corn Chowder is delicious with poblano peppers, lime juice, and cotija cheese. It's creamy, hearty, and prefect for cold weather!

Total Time 1

Servings Servings

Ingredients

4 tablespoons butter
1 medium yellow onion finely chopped
2 medium poblano peppers seeded, stemmed, and finely chopped
1 red bell pepper finely chopped
2 garlic cloves minced
3 tablespoons flour
5 cups chicken broth
1 pound Yukon gold potatoes cut into small bite sized pieces
2 12-oz bags frozen corn
1 teaspoon salt
1 cup heavy cream
Juice of ½ lime
½ cup crumbled cotija cheese
cilantro for garnish

Instructions

In a large pot over medium-high heat, melt the butter. Add the onion, poblano peppers, red bell pepper, and garlic. Cook, stirring occasionally, until the onion and peppers soften, about 6-7 minutes.
Sprinkle the flour over the veggies and stir to coat evenly.
Add the chicken broth, diced potatoes, frozen corn, and salt. Turn the heat to high and bring the mixture to a boil. Once boiling, lower the heat to a simmer and cook for about 15 minutes or until the potatoes are tender.
Transfer 2 cups of the soup to a blender and allow it to cool slightly before blending*. Purée until smooth, then stir the puréed soup back into the pot.
Mix in the heavy cream and lime juice and stir to combine.
Ladle the soup into bowls and top with crumbled cotija cheese, and cilantro.

Notes

*When blending hot soup, let it cool slightly first and only fill the blender about a quarter full to prevent splattering. Be sure to leave the lid slightly ajar to allow steam to escape safely, preventing pressure build-up. Hold the lid down with a towel for extra security.

Nutrition