Trying Out This Poblano Chili Chowder Recipe
It’s snowing outside and has been all day. I trudged 1 mile uphill to work and a mile downhill back home 8 hours later. It was still snowing and I was cold, wet, tired and hungry. I needed some sustenance and nothing but hot, tasty warming soup or chowder would suffice. I found the following recipe on the Internet a few days earlier and had bought the ingredients in so no better time than the present to make it.
I used chicken strips for my chowder and served it with freshly baked rolls… gorgeous. I love this recipe and am planning to try it with Yorkshire puddings.
A Hot Soup for a Cold Night Poblano Chili Chowder
by Dee Power
Baby, it’s cold outside. And you don’t have much time to put dinner on the table. Here a hot soup that will chase away the chills, takes less than 30 minutes to make and is oh so yummy for the tummy. Poblano chili corn chowder takes the heat of the poblano and tempers it with the sweetness of the corn and onions. A dash of cream – or milk – smoothes out the dish. Besides being a fast dinner idea it’s also inexpensive.
Poblano Chili Corn Chowder
Makes four servings or three if you’re really, really hungry.
4 poblano chilies
2 cups of corn, frozen is fine
1 tablespoon of butter
4 cups chicken stock
1 cup of heavy cream
Corn chips or if you want to get fancy make your own out of corn tortillas
Depending on your budget add 1 cup shredded cooked chicken or 1 cup frozen shrimp, crab or scallops. Lobster doesn’t work because the spiciness of the soup overwhelms the sweet lobster. Mussels don’t work for the opposite reason. Their flavor takes over. Personally I like it without any additions.
Okay. You’re going to remove the skin of the poblano chilies by roasting them or charring them. Don’t freak. It’s easy to do. Put them on a cookie sheet and place under the broiler until one side is charred – the skin turns dark brown to black. Flip them over and char the other side. Remove and immediately put into a plastic zip lock bag. Set aside.
Chop the onion and put in a pot with the butter. Saute over low heat for five minutes.
Take the chilies out of the bag and scrap off the skin with a butter knife under running water. Martha Stewart, the diva of fussiness says not to put them under the water, but it takes awhile to get the skin off if you don’t. I’ve tried both methods and I couldn’t tell the difference in taste. But then I’m writing a little food blog and she’s running a mega-billion dollar empire.
Slice the chilies in half-inch pieces. Pour a cold glass of water with ice. Taste the chili. Poblano heat isn’t reliable. Sometimes the chilies are almost as mild as bell peppers and sometimes as hot as jalapenos. The only way to tell is to taste. If the chili is very spicy, drink the cold water to take away the sting.
Add as much of the chopped chilies to the onions as you can, without making it too spicy for you to eat. Poblano has a fruity taste underneath the heat. Since you charred them they also add a smokey richness.
Wash your hands and don’t touch your eyes or nose.
Add the chopped chilies to the onions and saute for another five minutes. Add the corn and the chicken broth. Bring to a boil and simmer for 10 minutes. Add the chicken or seafood during the last five minutes of cooking. Add the cream and just heat through. You don’t have to bring it to a boil. In fact you shouldn’t.
Serve with the corn chips.
Article Source: EzineArticles.com