Dinner for 8

Poblano Corn Chowder

Name: Poblano Corn Chowder
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 6 large poblano peppers; 2 tbsp unsalted butter; 1 large onion; 2 stalks celery; 4 cloves garlic; 1 lb yukon gold potatoes; 4 cups vegetable broth; 2 bay leaves; 1 tsp kosher salt (optional); 1 1/4 tsp ground cumin; 3/4 tsp dried oregano; 1/4 tsp ground black pepper; 4 cups corn kernels; 1 cup heavy cream; 3/4 cup shredded cheddar cheese; fresh chopped cilantro (optional)

Poblanos, potatoes, corn, and spices simmer in broth before cream and cheddar finish this thick, warming chowder.

$1.68per serving $

60 minstart to table

8servings

American Vegetarian Budget Family Lunches Dinners Cold-weather comfort Winter

Ingredients

6 large poblano peppers
2 tbsp unsalted butter
1 large onion
2 stalks celery
4 cloves garlic
1 lb yukon gold potatoes
4 cups vegetable broth
2 bay leaves
1 tsp kosher salt (optional)
1 1/4 tsp ground cumin
3/4 tsp dried oregano
1/4 tsp ground black pepper
4 cups corn kernels
1 cup heavy cream
3/4 cup shredded cheddar cheese
fresh chopped cilantro (optional)

Steps

Remove the stems and seeds from the poblanos, then chop the peppers, onion, celery, garlic, and potatoes.
Melt the butter in a large pot over medium heat and cook the onion, celery, poblanos, and garlic for 8 minutes.
Add the potatoes, broth, bay leaves, cumin, oregano, salt, and pepper.
Simmer the chowder for 25 minutes, until the potatoes are tender.
Stir in the corn and heavy cream, then simmer for 8 minutes.
Remove the bay leaves, stir in the cheddar, and cook for 3 minutes until melted.
Top the chowder with chopped cilantro if using.