It has been a little while since I posted about food or cooking. Tonight though, I made a delicious dinner that Chris said was an “A++” dinner. Coming from Chris, that is a big compliment, especially because the dinner was soup and Chris 1) really doesn’t care much for soup and 2) really doesn’t care much for “just soup” for dinner.
The only drawback is that I didn’t take a picture! Oh well, this one is very similar to what I made.
Here is the recipe for my delicious A++ dinner. It was pretty spicy by my standards and just right spicy by Chris’ standards. Use more or less poblano or other peppers to your level of spice and taste.
If you try this recipe, let me know what you think!
This is my own creation, with inspiration from a Cooking Light recipe.
Hearty Poblano Corn Chowder
4 medium and 4 small poblano peppers, roasted, seeded and diced
1 T olive oil
1 cup chopped onion
1 T minced garlic
3 cups (16 oz) corn (can be canned, frozen or fresh off the cob-if canned drain, if frozen defrost)
2 cups rice milk or fat free milk
1 T butter, optional
¼ cup half and half, optional
generous sprinkle of salt
generous sprinkle of pepper
½ cup sharp cheddar cheese, grated
blue corn chips or tortillas for garnish
Makes 4 servings approximately 1 cup per serving
Roast poblano peppers in the oven or on a hot grill until they are charred well on all sides. Place in plastic zip top bag and let steam for 15 minutes to make removing the skin easier. Remove the skin, top and seeds of the poblanos. Dice the poblanos. Add olive oil to medium hot skillet. Add onions and garlic. Saute until onions are soft; add the diced poblanos and sauté 2-3 minutes more to heat thorough. Add 1 cup corn to pan and sauté/pan roast for 3-4 more minutes or until corn starts to soften and brown slightly. Add ½ cup of milk to pan. Heat mixture to simmer; continue to simmer for 10 minutes stirring occasionally. Take the remaining 1 ½ cups of milk and 2 cups of corn and puree in a food processor or blender until smooth. Add to corn and pepper mixture, along with butter and half and half if using. Stir to combine and heat through. Sprinkle with generous amount of salt and fresh cracked black pepper. Ladle into bowls and top with 2 tablespoons of grated cheddar per bowl. Garnish with blue corn chips or tortillas.