Time 50m Yield 8 Number Of Ingredients 17 Steps:
In a blender or food processor, puree the onion and celery; drain. Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil. Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened. Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.
Time 2h Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels. Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth. Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes. Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice. Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside. Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through. Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Yield Makes 12 first-course or 6 main-course servings Number Of Ingredients 13 Steps:
Mix 2 tablespoons butter and flour in small bowl to blend; set aside. Finely chop onion and celery in processor. Melt 2 tablespoons butter in large pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add creamed corn and next 5 ingredients; bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes to blend flavors. Add shrimp and 4 tablespoons cilantro; simmer until shrimp are cooked through, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls. Sprinkle with remaining 2 tablespoons cilantro. Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
Time 55m Yield 15 cups, 10-12 serving(s) Number Of Ingredients 14 Steps:
Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn’t fly everywhere so much.). In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes. Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment. In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender. Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too. Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate). Bring to a boil and simmer about 5 minutes. Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?. Turn off the heat. Add cream. Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.). Call everyone to dinner. You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
More about “poblano corn chowder recipes”
Time 45m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Chop onion, celery and poblano pepper. Melt butter (or heat oil) in stock pot or Dutch oven. Add onion, celery and poblano chilies and saute until soft, about 6 minutes. Add creamed corn, frozen corn, chicken broth (except reserved 1/4 cup), cream (or evaporated milk), sugar, red pepper, salt and pepper. Simmer 15 minutes to blend flavors. Mix 2 tbsp flour in reserved 1/4 cup chicken broth. Add to soup mixture, and stir. Add shrimp and cilantro. Simmer about 5 minutes longer, until shrimp are cooked, and serve. Pass the hot sauce.
