Free Online Recipes
 |  

Sign Up login
 
 

Poblano Corn Chowder Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Poblano Corn Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3 - 4

Ingredients
1 large poblano pepper
1 TB olive oil
1/2 medium onion, chopped
2 - 3 TB cilantro, chopped
1 tube frozen creamed corn, thawed
1 1/2 cups milk
1/4 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground cumin
 
1 1/2 cups chicken broth
4 oz cream cheese

Instructions
Cut poblano pepper in half lengthwise. Place halves, skin side up, on an aluminium foil lined baking sheet 6 inches from heat source. Broil 5 to 6 minutes or until pepper looks blistered. Fold foil over pepper to seal, and let stand 10 minutes. Peel pepper. Remove and discard seeds. Coarsely chop pepper. Set aside.
Place olive oil in soup pan. Add onion and cook till soft. Add cilantro and cook for 1 - 2 minutes. Add corn,milk, salt, pepper,cumin and poblano pepper. Bring to boil over medium high heat, stirring constantly. Reduce heat to low and simmer, stirring often, 10 minutes.
Stir chicken broth into mixture. Whisk in softened cream cheese. Cook, stirring often, 5 minutes or until cheese melts.
Season with garlic powder and Julio's seasoning to desired taste.


Originally Submitted
5/2/2013





0 Out of 5 from 0 reviews

You can add this Poblano Corn Chowder recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.