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Poblano Corn Chowder
Great eats! Serve with a green salad topped with avocado and lime juice. Your taste buds will remember this soup.
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 2 |
Tsp |
Olive Oil |
|
| 1/2 |
C |
Yellow onion, diced |
|
| 3 |
ea |
Garlic, minced |
|
| 1 |
ea |
Poblano Chile, seeded and chopped |
|
| 1 |
Tsp |
Chipotle Chile in Adobo sauce - canned, minced |
|
| 1 |
Tsp |
Oregano, dried |
|
| 6 |
Can |
Chicken or Vegetable Broth - regualar or reduced socium |
|
| 3 |
C |
Corn -fresh or frozen |
|
| 1 |
ea |
Potatoe - large, peeled and diced |
|
| 2 |
ea |
Bay leaves |
|
| 1/2 |
Tb |
Salt |
|
| 1/2 |
C |
Milk - low - fat |
|
| 1/2 |
C |
Monerey Jack cheese - regular or reduced fat, shredded |
|
| 1/4 |
C |
Cilanto - fresh, chopped |
|
| 1 |
C |
Tortilla strips or chips |
|
|
Instructions
In a large saucepan, over medium heat, heat the oil. Add the onion and garlice and cook for 1 minute, stir in poblano and chipotle and oregano.
Next add the broth, corn, potatoe, bay leaves and salt, bring to a boil. Boil until potatoe is fork tender, about 8 or 9 minutes. Stir in milk, cheese and simmer until cheese is fully melted. Remove the
bay leaves and puree i cup of the chowder in a blender, food processor or hand hel blender until smooth. Return the puree to the soup and mix well. Remove from heat and add cilantro. Serve soup in bowls
and top with tortialla strips.
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