Creamy and mild.
This is about as family friendly as a chili pepper-based soup can get. The mild simmering heat of poblano peppers adds just a hint of spice to this creamy corn chowder. It’s delicious and quite filling too. If you want a little more heat, try swapping out the poblanos for jalapeño peppers. Serve with crackers and shredded white cheddar (as an optional topping.)
- 3 poblano peppers
- 2 cups corn
- 1 white onion diced
- 2 cups milk
- 1 1/2 cup chicken broth
- 3/4 cup half and half
- 3 tablespoons olive oil
- 3 tablespoons flour
- 1 tablespoon butter
- Salt and ground black pepper to taste
Roast the poblano peppers
- Preheat your oven on broil high.
- On a baking sheet, set the poblano peppers whole, then place the sheet on the bottom oven rack.
- Broil for approximately 5 minutes, but more importantly watch for the poblano's skin to start to blister.
- When blistering occurs, flip the peppers, and continue to broil for 3 to 5 minutes to allow the skin to blister.
- Once blistering is complete, remove the poblanos from the oven, place them in a coverable glass bowl, and allow then cool (covered) for 10 minutes.
Make the chowder
- In a medium saucepan or soup pot, heat the olive oil and butter on medium. Then add the onion and sauté until the onion is cooked through (translucent).
- Uncover the poblano peppers and peel off the skins. Remove the stem, membrane, and seeds. Then chop the pepper into 1/2 inch pieces.
- Add the chilies, and flour to the sauce pan, stirring continuously until the sauce becomes slightly pasty. Then add in the milk and chicken broth, and stir to fully mix the soup.
- Pour 1 to 2 cups of the soup into a food processor or blender, and process it until its smooth. Then return the mix to the pot and stir to combine.
- Add in the corn and half and half. Continue to simmer and stir until the corn is cooked to your desired crispness. Then salt and pepper to taste.